Daily Prompt: A Frying time

Frying Onions with Calf Sausages

You name it, I’ll fry it. I fry almost everything. Here we have a frying pan with Swiss calf sasages and don’t forget the onions. What is a sausage witbhout fried onions? It is like bread without butter, which reminds me I always fry in butter. No, it does not burn, unless I forget it, which rarely happens.

It was my mum and the english way of eating where I learned the qualities of an english fry-up. Mr. Swiss did not know the benefits of this, but I naturally filled him in on the details. A fry up is not just a fry-up. I must admit mum was not so much into butter and used cooking fat. I was too young and inexperienced to alter her way of cooking. She cooked like her mum cooked and her mum probably also cooked like her mum cooked. This tradition must have gone back to the days of King Henry VIII and it was said that he probably had two digestive systems to manage his meals.

The problem with cooking fat was that no-one really knew what sort of fat it was. Obviously from some sort of unfortunate animal, and I would tip on pig. It was the cheapest way of doing it and they had plenty of fat.

So Mr. Swiss asked what are we eating this evening  (almost 50 years ago) and I suggested I could cook a “fry-up”. He was astonished, but when he saw the bacon slices and sausages sizzling in the pan (in butter of course), he gained interest. However, this would not be very healthy without some fresh vegetable and so I added some tomatoes. However, as my cooking experience developed, I discovered that tomatoes baked in the oven were more tasty instead of being fried. I  could season them with Aromat (a basic ingredient to make a Swiss happy) and pepper, and add some herbs from the garden and of course top them up with butter. As life proceeded in the Angloswiss household we had a herb garden. Another addition to the vegetable section are fried mushrooms, noticed the word “fried” again, in butter of course.

I would add that the Swiss sausages lack the enjoyment of an irish pork sausage, but these are not available in Switzerland. Mr. Swiss found that english sausages were more saw-dust than meat, but that is the Swiss opinion, like Swiss first I suppose. On my visits to England I would often include two packets of the famous english sausages in my luggage. They were eaten by all, but mostly by me, although the kids found them interesting and something completely different.

There is something missing? Yes, well if you are of english origin then a can of Heinz baked beans in tomato sauce are necessary. No english person can enjoy his food without the famous basked beans. You can buy baked beans in tomato sauce in Switzerland, but they do not have that special “zing” in the sauce, that the Heinz beans have. And there we have, an english fry-up, not exactly according to my mum, but after all we are now living in the 21st century. I almost forget the fried egg. I prefer mine fried on both sides, but Mr. Swiss is more the sunny side up type. Just one fried egg, we do not want to overdo it, too many fried eggs are not healthy.

Talking of health, of course it is not healthy – a reason for heart attacks, an overdosis of cholesterol and blood clots. But at least your lungs are not affected. If you happen to be a smoker, then it could become a problem. But we live to eat (or is it eat to live). I cannot remember.

Daily Prompt: A Frying time

10 thoughts on “Daily Prompt: A Frying time

  1. Pingback: KITCHEN

  2. I wish I were there sharing the sausages and onions. We have a close approximation over here which passes until I get to CH and have real ones. The British thing with tinned baked beans was introduced to me in China by my Irish colleague (from Liverpool). Beans on toast was pretty strange to me, but for Ruth it was a real treat.

    Liked by 1 person

    • My kids love beans on toast, they find it super. Of course it does not fit into the Swiss way of life. Mr. Swiss eats it, but not his favourite, but he is 100% Swiss. At least I know what to cook if your ever pass through Solothurn territory, but not this year. We are under siege by an army of building workers, but at least I do not have to feed them. Next year would be perfect when everything is new and shiny and the bills are paid for the work. Most Irish come from Liverpool, Ireland is just a jump away across the Irish Sea.

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    • I serve it with Rösti, but it is a Bernese Rösti and they always include diced bacon pieces. I don’t think I could eat so much. I prefer the chicken separate with rice. The farmers in the alps would eat Rösti for breafast to give them energy for the day.


  3. I tend to grill sausages now but I remember the fried sausages of my childhood and what a treat it was to be allowed to prick the sausages before they went in the pan. We also loved our bacon and eggs for breakfast. Mum tended to cook with lard which was often saved but bread and dripping was not really my thing.

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