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Hi

A good friend of mine has asked to me to make some sausages for his wedding barbecue (it's a unconventional wedding). As he is English (Hampshire) and she is Scottish (Edinburgh) I am trying to dream up a sausage that will 'Combine Scotland and England'. My ideas so far are as follows:

ENG (Hampshire)
Apples, Pork, Cider

SCO(Edinburgh
Whisky, Mutton, barley (and other haggis type ingredients)

But I could really do with some more inspiration. Any ideas ?

Thanks.

Dan,

On the scottish side of things why don't you try something along the lines of the sausage which contains black pudding, but substitute it with Haggis. You will need to chill the haggis down and dice it up then add it to your mutton or pork mix.

Otherwise you could make one sausage, then make a scottish and English relishes? Something like a whiskey and haggis spread and your aple and cider chutney.

For sausages why not try some venison Highland naked sausages (no skins seing as that's the way the jocks wear their kilts!!!!) with the haggisd spread in a wrap? Try to use Roe if you have the chance as the Red stags that you will get later this month will be much stroonger tasting and might be too much with a strong relish.

Rgds,
FB

Barley? In a Scotch Broth, yes - but Haggis would be predominantly oatmeal. Oatmeal is *the* quitessential scottish ingredient! (Forget the IrnBru, please.)

One consideration is that a 'conventional' Haggis mixture wouldn't take kindly to grilling - traditional cooking is boiling, though even in Edinburgh's Prime Jean Brodie territory, you will find a deep-fried variant on offer.
Scottish beef is rightly renowned.
Edinburgh isn't far from the fruit growing area around Dundee - so Raspberries could be in. (With Highland Venison maybe?)

Apart from Watercress, and Pork, Hampshire has the New Forest. Leaving horsemeat aside, that opens up game possibilities too, and particularly wild mushrooms - for which Scotland is also famous.

Scotland and Hampshire have Trout in common - but that doesn't seem like the most obvious of sausage ingredients, sorry!

How about a traditional English banger, but serve half of them deep fried in batter to reflect the Scots side of things

Hi Fatdan

Re Scotland, you could always use a scottish brewed beer in your saussage. There is a superb set of beers that are brewed by Farroch (I think that is how you spell it) and they make a selection of fruit and heather ales. I have seen these for sale in Tanners wine shops and also in some supermarkets. What about a venision and raspberry sausage? Grouse sausage could be a bit expensive but a mixed scottish game sausage could be a whizz.

Cheers and good luck, WW

Wohoki wrote:How about a traditional English banger, but serve half of them deep fried in batter to reflect the Scots side of things

With a deep-fried Mars bar on the side.

Eric

Deep fried wedding cake?

Unless you're very good or very brave, I would not attempt to invent a new sausage for such an occasion. Stick to the classics. Good british banger, and a nice haggis piped into sausage casings - pre-cooked and then finished off on the BBQ.

Can you use or make up a sausage seasoning that's english, add it to beef, then mold it into a square like lorne sausage? Or use an english sausage recipe, then mold it around eggs to make scotch eggs?

And why not I may ask?

Lorne eggs and English sausage............

Just make any old sausages and put little kilts on half and Bowler hats on the other half

Why not make a good sausage recipe using the best meat from both sides of the border. Say pork from the Buccleuch Estate and pork from F.C.Phipps at Mareham le Fen. Same sausage recipe, different meat source, should be an interesting comparison.