FRYING MY BACON
Please remember my bacon is hot smoked, so it’s already cooked.
For the best results a quick fry on both sides over a medium heat, just for some colour, is all that is needed!.

---

BANGERS/TOULOUSE METHOD 1
Put a splash of oil in a COLD frying pan, add the sausages and set it on a LOW heat.
(Eg. Low gas flame or No. 2 on an electric stove top)

It must be on low!

Wait for the sausages to start to gently sizzle, and cook gently for 5 minutes without turning.

Be patient, they will brown nicely!

Turn the sausages and cook gently for another 5 minutes (without turning the sausage)

Add an additional 2-3 minutes cooking time per your preference.

• Chicken Bangers 13 minutes cooking time MAX
• Pork Bangers 15 minutes cooking time MAX

---

BANGERS/TOULOUSE METHOD 2
This is the method I use but do whatever works for you!

I put a little oil into a cold frying pan, add the sausages and put it on to a medium to low heat.

As the temperature slowly comes up, allow the sausages to brown gently on all sides, about 2 to 3 minutes.

Once browned I put them into a preheated oven at 180ºC for 7 to 10 minutes until cooked, 10 Minutes MAX

Strictly speaking ( and if you have a probe thermometer ) the correct safe internal temperature for pork is 65ºC and 75ºC for Chicken.

Happy cooking!!

This is the perfect recipe for me, salty but not overboard!

Fresh peanuts widely available from most veg shops in china town,
Derrick avenue, Cyrildene.

Ingredients
500g              Fresh Peanuts ( available from March to end April )
40g                Salt
1L                 Water

Method

• Rinse peanuts well to remove any loose soil.
• Add the peanuts, water and salt to saucepan and bring to a simmer, fully covered.
• Simmer covered for 3 hours , until very soft.
• Drain ( But don’t rinse) and eat, hot or at room temperature.

Enjoy!

The River Cottage Meat Book ( Hugh Fearnly-Whittingstall ) Is really worth a read. It has a really well researched introduction which discusses amongst other things the rights and morality of eating meat and what constitutes good meat. Just reading his “ Meat Manifesto “ is worth it.

I use Nitrite ( but no Nitrate ) in my bacon and ham cures. However, Nitrite is the only artificial additive or preservative that I use. There is much debate on whether Nitrites in cured meats pose a health risk. My personal view, after extensive reading, is that the known benefits far outweigh any potential risks. I don’t want to bore you with the whole debate so I have added two links that I found to be very clear and factual, if you have time to read them.

Nitrite in cured meat

Is it safe to eat bacon?