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Get some old lard full of black bits.
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Deep fry the lard in boiling oil,
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Take 5 links of 95% fat pork sausage and place them in the lard in the oil.
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Deep fry for 30 seconds.
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Remove sausage. Careful - they will be hot!
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Remove anything resembling meat from sausage and discard.
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Enjoy!
9 replies (most recent on top)
I am no liking this pork food idea !!! Fry goat testicles in veg oil only !!
This recipe must have been inspired by a meal in the Rankin cafeteria.
In Dumfries we leave the deep fryer on all night to evaporate all the liquid out. What is left at the bottom the next morning is the creme de le lard. Delicious when spread on boiled porkbellies.
Weegie dimwits!!
Glasgow has a regional variation of this. We take empty sausage casings toed at one end. Dip them inthe deep fryer just long enough for them to fill up with the nutrient rich oil. Remove them from the fryer then quickly tie up the loose end. Serve with melted cheese - kids live them.
We have heard so many bad things about sausage an processed food in general so we omitted the sausage and just drank the oil straight frim the fryer.
I had no sausage on hand so I substituted a live gooey duck - Yummy!
No salt?
Five Stars! I modified it a little and added two bottles of ketchup- my hubbie loved it. It is now our goto breakfast!