I can wholeheartedly recommend the sausages that Howarth and Sons produce, they never disappoint.
A local restaurant I liked a lot, called ‘The Greyhound’ closed several months ago.
When we where last there, I had these chips that where wonderful.
Since then, I have been trying to duplicate them, and tonight, I came close.
Read on for details.
The chips where huge fat batons of potato, fluffy and light on the inside and lightly crispy on the outside. Well, I think I have them sorted.
You start by steaming the potatoes until almost soft, then cut into the batons and saute in olive oil in a hot hot pan. DON’T move them until they have started to form a crust or you will end up with a pan full of crispy burnt shrapnel.
I tried this with one large baker (possibly not the best spud to try this with, but it was what I had to hand).
The rest of the steamed bakers I made into mash, for consumption with those wonderful sausages.
These where ‘Merguez’ sausages, the blurb on the label says…
A traditional sausage made with lamb and beef from North Africa, lightly spiced with paprika.
Whatever, we will be looking out for them again, thankyou John.