That's not a definitive recipe, in fact none exists as is generally the case with these things.
That's just how I did it this evening.
I would normally use smoked streaky bacon or lardons but I had the cured and smoked pork shoulder and the dry pork and nut sausage in the fridge from our last foreign jaunt.
( blaireau69 , the Cumbrian Travis Bickle., Thu 8 Dec 2011, 20:49, 1 reply, 14 years ago)

so, a sausage and potato bake then

( The Light in Chains don't touch the Pope's boner, Thu 8 Dec 2011, 20:56, Reply)

Well not really...
:(
( blaireau69 , the Cumbrian Travis Bickle., Thu 8 Dec 2011, 21:03, Reply)

Are you just playing the Philistine/Devil's advocate tonight?
Or is it all the cheese making me paranoid?
( blaireau69 , the Cumbrian Travis Bickle., Thu 8 Dec 2011, 21:09, Reply)

Just trying to wrap my head around it

( The Light in Chains don't touch the Pope's boner, Thu 8 Dec 2011, 21:19, Reply)

Sorry mate, got on my foody high-horse! LOL
Nah, it's cured pork or ham cooked up with onions, garlic and wine then mixed with wine and spuds, topped with a special kind of cheese and baked off for as long as I takes. Then you mix it up a bit and grill the fucker till it's golden toasty on the top ;)
I am basically a food snob, despite my desire to reform :(
( blaireau69 , the Cumbrian Travis Bickle., Thu 8 Dec 2011, 21:25, Reply)