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exgtt
1,320 posts
81 months
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5678
5,017 posts
96 months
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HarryFlatters said: escargot said: I agree usually, the two exceptions for me are Saucisse and Merguez, straight off the barbecue and hot fat shooting all over your chin. Delightful. In three weeks time I shall be in Provence doing exactly that  Shooting hot fat over his chin?!
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Roop
5,981 posts
153 months
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5678 said: Shooting hot fat over his chin?! 
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HarryFlatters
2,508 posts
81 months
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5678 said: Shooting hot fat over his chin?! Swine 
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Dennis99
190 posts
32 months
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thetapeworm
4,703 posts
108 months
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Dennis99 said: There is no way I'm clicking that one while I'm at work 
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Stu R
19,503 posts
84 months
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5678 said: HarryFlatters said: escargot said: I agree usually, the two exceptions for me are Saucisse and Merguez, straight off the barbecue and hot fat shooting all over your chin. Delightful. In three weeks time I shall be in Provence doing exactly that Shooting hot fat over his chin?!
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escargot
15,934 posts
86 months
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Stu R said: 5678 said: HarryFlatters said: escargot said: I agree usually, the two exceptions for me are Saucisse and Merguez, straight off the barbecue and hot fat shooting all over your chin. Delightful. In three weeks time I shall be in Provence doing exactly that Shooting hot fat over his chin?! 
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Nick Grant
3,490 posts
104 months
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Black Farmer sausages here, top class
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Dennis99
190 posts
32 months
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thetapeworm said: There is no way I'm clicking that one while I'm at work So you won't be watching The Sausage King Adventures then? 
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Mastiff
1,818 posts
110 months
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calibrax said: 
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LooneyTunes
2,433 posts
27 months
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If you promise you lot won't tell, then I'll let you into a secret.
Quite a lot of butchers' sausages (even the ones that appear "real" or sold at farmers' markets) still contain mass produced flavourings. As a result it's childishly easy to knock out a load of different types without any real insight into taste or ingredients.
Blame the government for that though as it's quite difficult to and meet all the food/ingredient regs otherwise.
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FredericRobinson
445 posts
101 months
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Which regs is it difficult to meet without using mass-produced seasonings?
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Changedmyname
4,731 posts
50 months
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All the sausages I make have 95% free range pork. And I've got a goat comming on friday 
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Roger645
1,266 posts
116 months
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thetapeworm
4,703 posts
108 months
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Changedmyname said: All the sausages I make have 95% free range pork. And I've got a goat comming on friday Is the goat particular about the meat content of the sausages you serve up on dates?
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LooneyTunes
2,433 posts
27 months
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FredericRobinson said: Which regs is it difficult to meet without using mass-produced seasonings? 2003 Meat Product Regulations and QUID (quantitative ingredient declarations). You can still calculate it yourself (but it's apparently a bit of a PITA) and, since most customers probably won't notice that the rustic looking sausages sold by the jovial farmer type have a pre-mixed seasoning in them, why would you bother?
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Changedmyname
4,731 posts
50 months
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thetapeworm said: Changedmyname said: All the sausages I make have 95% free range pork. And I've got a goat comming on friday Is the goat particular about the meat content of the sausages you serve up on dates? No, just had to add that ,because I'm just wondering how goat sausages would sell. (I have a butchers shop)
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thetapeworm
4,703 posts
108 months
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Changedmyname said: thetapeworm said: Changedmyname said: All the sausages I make have 95% free range pork. And I've got a goat comming on friday Is the goat particular about the meat content of the sausages you serve up on dates? No, just had to add that ,because I'm just wondering how goat sausages would sell. (I have a butchers shop) I'll try them
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FredericRobinson
445 posts
101 months
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LooneyTunes said: 2003 Meat Product Regulations and QUID (quantitative ingredient declarations).
You can still calculate it yourself (but it's apparently a bit of a PITA) and, since most customers probably won't notice that the rustic looking sausages sold by the jovial farmer type have a pre-mixed seasoning in them, why would you bother? Not sure what in the meat regs you're referring to? QUID should be a lot easier if you're following your own recipe than adding someone else's pre mix, and only applies if you're selling pre-packed and labelled anyway. Not that there's anything wrong with using a pre-mix, no reason for it to be of lower quality, but anyone who claims to use one because of 'rules & regulations' is pulling the wool IMO
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