Scones, Saussage and baked beans
I've never cared much for saussages. It's been that one...weird food that for whatever psychological reason I cannot eat. I love hotdogs. I love pork roast. Ground pork. Square slices. Almost anything but proper saussage.
However. Scotland does something or makes it some way that I can not help but like. This isn't a recipie regarding where the hell you get decent saussage. This is a chat about something else entirely.
Namely; potatoes. Potatoes and scones...and I'll get to the saussage.
Scones are popular in a lot of places but the potato scone is something native to Sctland. It's traditionally a flat bit of pastry but I do some cooking negotiations depending on who it is I'm making them for. Basically if i was mak2 ming this dish for a North American person I'd make a fatter scone. If I was cooking for my Scottish relatives I go with a flatter bread. I'll put both cooking directions up.
Scones;
2 medium potatoes
1/3 cup milk
3 tbsp cold butter
1 tablespoon baking powder
1 egg
2 cups flour
1 tsp salt
1 1/2 tsp pepper
1/4 cup chopped green onion or chives (optional)
1. Boil potatoes to proper mashing consistency (When you can stab one through with a paring knife and it simply drops away)
2. Mash with milk and egg
3. combine flour, baking soda and salt in a dish (as well as chive/onion if desired). Cut in butter in small chunks and toss through dry mix.
4. add potatoes and mix with fingers until a round ball of dough is available.
5. Preheat oven to 400 degrees
6. Shape dough into a flat round on a round pizza-pan sheet
6a. If a thicker scone is desired, the scone should be approx 7-9 inches across and about 1 inch high. That should cook for about 32 min.
6b. If a flatter scone is desired, spread out to the edges of the pan. Still round and about 1/4 inch high. cook for 15 min.
7. Either thickness, carve it into at least 6 pieces with a pizza cutter.
Now.
Scones with Sausage and baked beans
You will need
2 links of saussage
1 can beans in tomato sauce
3 tbsp olive oil
3 slices of scone from previous recipie
1. In a griddle at medium heat on the stove, heat the butter and slice the sausage into thin rounds to fry. Fry sausage for 5 minutes
2. in a separate pot, cook the beans in tomato sauce and add the fried sausage.
3. in the leftover oil, fry the three slices of scone for approximately 3 minutes per side (or until golden)
4. Serve with the bean and sausage mix overtop.
However. Scotland does something or makes it some way that I can not help but like. This isn't a recipie regarding where the hell you get decent saussage. This is a chat about something else entirely.
Namely; potatoes. Potatoes and scones...and I'll get to the saussage.
Scones are popular in a lot of places but the potato scone is something native to Sctland. It's traditionally a flat bit of pastry but I do some cooking negotiations depending on who it is I'm making them for. Basically if i was mak2 ming this dish for a North American person I'd make a fatter scone. If I was cooking for my Scottish relatives I go with a flatter bread. I'll put both cooking directions up.
Scones;
2 medium potatoes
1/3 cup milk
3 tbsp cold butter
1 tablespoon baking powder
1 egg
2 cups flour
1 tsp salt
1 1/2 tsp pepper
1/4 cup chopped green onion or chives (optional)
1. Boil potatoes to proper mashing consistency (When you can stab one through with a paring knife and it simply drops away)
2. Mash with milk and egg
3. combine flour, baking soda and salt in a dish (as well as chive/onion if desired). Cut in butter in small chunks and toss through dry mix.
4. add potatoes and mix with fingers until a round ball of dough is available.
5. Preheat oven to 400 degrees
6. Shape dough into a flat round on a round pizza-pan sheet
6a. If a thicker scone is desired, the scone should be approx 7-9 inches across and about 1 inch high. That should cook for about 32 min.
6b. If a flatter scone is desired, spread out to the edges of the pan. Still round and about 1/4 inch high. cook for 15 min.
7. Either thickness, carve it into at least 6 pieces with a pizza cutter.
Now.
Scones with Sausage and baked beans
You will need
2 links of saussage
1 can beans in tomato sauce
3 tbsp olive oil
3 slices of scone from previous recipie
1. In a griddle at medium heat on the stove, heat the butter and slice the sausage into thin rounds to fry. Fry sausage for 5 minutes
2. in a separate pot, cook the beans in tomato sauce and add the fried sausage.
3. in the leftover oil, fry the three slices of scone for approximately 3 minutes per side (or until golden)
4. Serve with the bean and sausage mix overtop.