On Fri, 14 Jun 2013 22:10:39 +0100, "Ophelia"
> wrote:

>"Jeßus" > wrote in message
.. .
>> On Fri, 14 Jun 2013 10:52:04 +0100, "Ophelia"
>> > wrote:
>>
>>>"Jeßus" > wrote in message
...
>>>
>>>> For dinner tonight I made a sausage and bacon braise/stew, with
>>>> onions, carrots, new potatoes, red and green capsicums, peas and lots
>>>> of cabbage, been slow cooking on the wood heater all day. It's wet,
>>>> windy and cold here, so this is just perfect comfort food IMO.
>>>
>>>What kind of sausage?
>>
>> Just what we call here a thin pork sausage...
>
>We have thin pork sausage, we call them chipolatas.

I just had a look at chipolatas - very similar, although the pork
sausages I used are 'plain' in the sense that they have few (if any)
herbs or spices. What I used is basically like these:
http://www.themeatboutique.com.au/Tr...-Pork-Sausages
I wasn't following any recipe, just using up ingredients that were in
the fridge.

> Do you brown your sausage first?

Most definitely

Speaking of pork sausages - If my friends follow through with their
idea, we will be buying a pig from the auctions in the next couple of
months and converting most of it into pork sausages. They have a
proper sausage stuffer, which should be a lot easier to use than the
attachment on my mincer. Just the thought of pork and apple, or pork
and fennel snags is making me hungry already...