What's your favourite sausage?

[FredericRobinson]

Cranstons Cumberland with black pudding, from Cumberland

[krallicious]

Duck and venison. Confit and then thrown on the BBQ and browned over pine cones.

[Mobile Chicane]

A Nuremberg bratwurst (from Lidl) takes some beating.

These are pork seasoned with nutmeg, black pepper and marjoram. Try in a crusty roll with fried onions and mustard.

They're already cooked so just need heating through and crisping up on the BBQ.

[Catweazle]

My local butcher makes some fine sausages.

[thebraketester]

Pork and Black pudding. And if any of your are near Ramsbottom (fnar fnar) then go to Walmsleys Butcher.... best sausages I have eaten from a regular butcher.

[Chunkychucky]

Never used to be big in to my sausages until I tried Geordie Bangers, small family business from 'the toon'; my first taste changed my opinion entirely, the succulence of the meat and the balance of seasonings were superb - my only gripe is having to go to Northallerton farmer's market or Newcastle to get them, just means I have to stock up..

Last time I went a couple of weeks ago and tried their 'Salt & Pepper' burgers too, will definitely be buying again..

[ChilliWhizz]

This is brilliant
Keep em coming fellas..

Used to go to a pub in Yarmouth many years ago and they did a monster sausage in a baguett style roll, called a Goreleston Gripper! Made by a local butcher (In Gorleston )

[57 Chevy]

Black Farmer sausages for me

[ChilliWhizz]

57 Chevy said:

Black Farmer sausages for me

I came across these on a diabetic forum, not tried them yet but definitely intend to they were well recommended.. I'm told Morrisons stock them

[Huntsman]

I once ate 11 sausages in one evening.

[MarshPhantom]

Toulouse - Nom.

[MyM2006]

Has to be a St Galler Kalbsbratwurst

[anonymous-user]

A proper butchers Cumberland sausage roasted in the oven! think i May have to have sausages for diner later

[HarryFlatters]

Beef and blue cheese or highland pork from my local butcher are awesome. I cook these in the oven.

Merguez or Toulouse when I'm on holiday, on the bbq.

Lorne or Richmond, on a roll, cooked any old which way, when I'm rough as a badger's

[Pints]

sjabrown said:

Boerewors. Preferably with more lamb than beef.

[Craikeybaby]

technodup said:

Lorne. None of your fancy English bangers here.

Another vote for lorne sausage.

[monoloco]

sitting here reading this thread I'm positively drooling! Anyone else tried making their own ? I do occasionally -great fun and you can play with the herbs/spices/meats combinations. One of my favourite home-mades was a mix of pork, almonds, garlic and rosemary -think it might be called a Roman Sausage?

Think I feel another sausage making sesh coming on this weekend!

[NordicCrankShaft]

One of the things I miss the most living in Norway, over here it's all extremely processed pre cooked bratwurst style tripe.

[Arun_D]

Other than being from a butchers, what defines the 'proper butcher's sausage' that's been cited here a couple of times?

[motco]

amancalledrob said:

We get ours mostly from supermarkets. I enjoy the Sainsbury's TTD ones, both the Cumberland and red onion varieties are very nice - meaty texture, good flavour. Love Speldhurst pork and leek too

The Sainsbury TTD 97% pork ones are great - as are the Tesco equivalent. The Tesco ones are slightly less salty too. Personally I like my sausages unmolested - no chilli, nor other 'foreign' matter as with cheese too. Specialist butcher's sausages are very variable I find, and mostly too salty. Our local butcher makes a good range and they are nice, if a bit salty, but too damn big for a two banger individual toad in the hole!