The best bit about a hunk of beef skin is the leftovers: shredded meat salad for lunch and gravy into the freezer in a bag.
Needing a fast dinner prior to fencing, I flicked the oven onto 200C and pushed a bunch of high meat volume turkey sausages in.
30 minutes, we'll be done ...
... meanwhile, melt the gravy in a pan along with some sliced mushroom.
... also, peel and cube up a squash, boil and mash with butter.
Here comes the nom!
Mash down, sausages over, spoon the mushrooms over and pour the gravy around.
That's dinner - get eating! Quick, dirty and absolutely filthy gorgeous!
