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Pub Spuds

This tasty little number is found in pubs in the north of England.
1 servings 10 minutes 5 mins prep
1 large english banger sausage
1 large baking potato, baked
1 onion, sliced into rings
butter
minced fresh parsley

In a frying pan, sauté the sausage until done. Remove and then fry the onion rings in any grease from the sausage until golden and soft Gently squeeze the potato to fluff its insides, then cut a slit lengthwise across the potato but do not cut the whole way through. Add a bit of butter, using a bit of fork to work it into the potato flesh. Gently push the sausage into the potato. Top with onion rings and sprinkle with parsley to taste.

Notes:
Found these online - I believe at Recipezaar. Have tried them and they are to die for! Look for a farmer's market or British shoppe near you. If all else fails, Johnsonville brats (the precooked ones that come 5 to a pack, burgundy packaging I believe) are the closet thing to a good ol' banger. And this comes from a Brit gal herself!

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