Thursday, 27 January 2011

Here be Dragons

Wherlocks reopened today. Yeah! (For the background see here.)

I could have gone for the famous Southville Sizzlers I've been yearning for these past two months, but I was tempted by the new kid on the block, the Welsh Red Dragons. Instead of shoving them in the oven for half an hour or so, I skinned them , divided each sausage into four pieces, formed them into balls and fried them with onion, garlic, a tin of tomatoes and a couple of spoonfuls of cream. We ate them on a mound of spaghetti.

One of the new butchers is a Scot who has promised to sell their own haggis and Lorne sausage. I know what I'll be having for breakfast this weekend.

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