Living Breakfast
Sausages squirm and squeak and skitter in the pan as though they are alive! My appetite has recovered from whatever virus laid it low yesterday and I am going for the 'big' breakfast I dreamed of on Saturday; but I am viewing the sausages in the pan with a degree of dismay completely divorced from cholesterol and fat.I love lobster but only get the tails so I won't have to deal with them trying to escape their destiny as dinner; and I freely acknowledge my hypocrisy in eating meat, as if I had to kill it, butcher it, on a regular basis I would be a vegetarian. Although I have no problem gutting fish. I just prefer my food securely dead before I eat it. Or cook it.
No doubt it is trapped air under the skin that animates the sausages this way, I don't eat them often and cook them even less frequently so the phenomenon is new and unexpected. Maybe they aren't sausages at all.
They do, however, smell delicious and once paired with a perfect pink tinged egg and a sliced, sauteed tomato will be a satisfying start to my day which has no room for lunch, just a snack on the run between appointments.
Living breakfast will let me live my life at full power.
Comments (1)
I cook them by putting them into a dry pan on a very low heat with a lid then leave well alone for 15 mins or so at which point the juices are running and the flavours are all kept - after turning to brown on all sides and when almost ready, I add the bacon to the same pan. Next come the mushrooms and tomatoes while the plate is heating then when they are on the plate I up the heat and love to slightly burn the bottom of the egg before flipping it over into those remaining flavoursome juices - yummy - a sunday morning special !
ooh - Im hungry now - hahaha