Frank…

Frank or frankfurter is what we call a sausage or hot dog, also known as bratwurst in German.

I am not into those mass-produced rubbery factory-made ones sold in abundance at every supermarket but there are a few brands and some flavours that my girl likes so she may buy those once in a long while. I do not mind the very nice and exclusive gourmet ones and my girl would buy those too sometimes but not all that often. For one thing, they sure do not come cheap!

Sometime ago, she bought these Thai ones…

…but they did not seem to be moving much, sitting there idle in the freezer day in and day out.

I took two to fry and try and when I ate them, I could jolly well understand why. They tasted like lap cheong (臘腸), our Chinese sausages, or those Taiwan sausages which she and the mum are not particularly fond of. I do enjoy them, depending on what they are cooked with – in my opinion, it is a must in claypot pork/chicken rice.

Well, there were two left so the other morning, I decided to finish them off. As in the case of when I am cooking lap cheong, I removed the casing first…

…and then I cut slits all along the sides, top and bottom, before frying them in a pan with a bit of oil added.

While I was at it, I decided to go all the way and prepare my own BIG breakfast to enjoy. I toasted two slices of bread, fried two eggs and a few slices of bacon and I heated up some leftover chicken nuggets and served them with whipped potato by the side…

The sausages were a little bit charred…

…but that did not matter one bit. Like in the case of char siew or bak kua, the charred edges would add to the fragrance and enhance the taste.

That sure put the so-called Big Breakfast at those (expensive) supposedly fine dining, classy cafés here to shame. Needless to say, I enjoyed it to the max.