Sunday, August 15, 2010

Sausages. Beer. That's It.



Fresh pork sausages from Kirkgate Market, fried in tonnes of onions, eaten whilst still hot with a jar of mustard for dipping. A robust, malt-led beer to accompany - Bevan's Bitter from Rhymney Brewery. That's it. Thank You.

9 comments:

Mark said...

Often it's the simplest things which have the greatest effect... I am now desperately craving sausages and onions!

James, Brewer @ SWB said...

Every now and again simple pleasures like this are exactly what the doctor orders!

Velky Al said...

Sausauges and beer always hits the spot. Yesterday while helping out the brewing at a local brewpub, I had venison sausages washed down with their UK IPA - a real treat and much nicer in my opinion that American style IPAs. 6% ABV and 45 IBUs.

Leigh said...

Mark - do it. Do it now! James - you got that right. Velky - Venison and a top-notch IPA - that's not something i'd go for either. You don't want grapefruit with something like this, you want spiciness, and a lot of sweet, caramelly malt.

Bailey said...

That's a very German looking meal. I'd kill for a sausage right now. (On a bit of a diet. Sigh.)

Donk said...

Genius! What more could anyone want...?

Leigh said...

Bailey - arrggghh!! a diet?! where does the Beer fit in?

stormywhether said...

Dribble, dribble - that looks closer to divine than an ice cube in the desert. I love me some porkers, especially when washed down with a particularly spunky English moutarde and an ale.

Mmmm, cooked tubular pork.

Leigh said...

Stormy - good use of the word 'moutarde'....couldnt agree more!