Originally it was cooked on an open fire under the meat, suspended above it on a spit. The drippings from the meat flavoured what would have been a nearly flat more soggy pudding. It was eaten before the meat to fill you up, then you didn’t need so much meat and veg.
It’s the cabbage that makes the noise, squeaking in the pan, but It’s the other veg that bubble in lard (or butter) fried until crispy that make the dish.
It was traditionally a Monday dish. It was made with leftovers from Sunday lunch, fried up. Monday was wash day so women didn’t have time to cook a proper meal. Controversially I like brussels in mine.
I had a new neighbour last year. The first thing she complained about was the birdsong in our TREE surrounded close. It was at that point I tuned her out. I have visiters’ who come for the peacefulness of my garden!
In the middle of summer?