Good point - they need to be nice and fatty. Otherwise, bung them in for the first 20 minutes on high, then remove and throw them back in towards the end to heat through. There's probably a rugby term for that too.
The perfect excuse for blended wine. We Aussies pay too much attention to 100% varietals. A scrum in the baking tray needs a mélange in the glass. GSM a classic blend of Grenache, Shiraz and Mataro from the Barossa or McLaren Vale will do the trick.
This is like my old career and my not so new career (which I've been doing longer than the first) colliding. I shuddered slightly when I remembered doing some scrum-master training, around the time I realised that I was more into confirming my lunch spot than my afternoon meetings. It's an unofficial part of the methodology but there needs to be an ingredient that will readily swoop in and take the credit for the dish being delicious, and conversely if it falls flat, says well I did my job. My money is on sausage.
Saving this one!!
Love an ‘all in fling’, a regular at our house 😀
Definitely a great way to go, but choose your sausages well as they can end up a bit tough with being cooked so long.
Good point - they need to be nice and fatty. Otherwise, bung them in for the first 20 minutes on high, then remove and throw them back in towards the end to heat through. There's probably a rugby term for that too.
My favourite dinner: bung it all in.
The perfect excuse for blended wine. We Aussies pay too much attention to 100% varietals. A scrum in the baking tray needs a mélange in the glass. GSM a classic blend of Grenache, Shiraz and Mataro from the Barossa or McLaren Vale will do the trick.
Precisely what we had with it, a beautiful Henschke.
Meal planning for next week and was going to g to pick up some pork sausages from Emilio’s in Rozelle. Now I know what I’ll be making. Thanks Jill!
Absolutely love a tray bake. It always works so well and doesn’t involve too much thinking
This is like my old career and my not so new career (which I've been doing longer than the first) colliding. I shuddered slightly when I remembered doing some scrum-master training, around the time I realised that I was more into confirming my lunch spot than my afternoon meetings. It's an unofficial part of the methodology but there needs to be an ingredient that will readily swoop in and take the credit for the dish being delicious, and conversely if it falls flat, says well I did my job. My money is on sausage.