What's your favourite sausage?
Discussion
Whatever you do, DO NOT, ever, ever try andouillette!!!
I was in Paris last year and ordered it from a brasserie menu. The waiter tried to warn me but I didn't listen. I thought I had a strong constitution plus being oriental, I'm used to eating offal. However, this was on another level. As soon as it was brought to the table, you could smell the godawful piss coming from from the contents (intestines, chitterlings, etc etc). I managed a third of the huge sausage before eating the mash potatoes round it. I was applauded by the waiting staff for managing to eat so much but I will never go near it again.
A little further explanation of how bad it is...http://www.thegrubworm.com/2010/12/andouillette-or-the-dish-of-death/
I was in Paris last year and ordered it from a brasserie menu. The waiter tried to warn me but I didn't listen. I thought I had a strong constitution plus being oriental, I'm used to eating offal. However, this was on another level. As soon as it was brought to the table, you could smell the godawful piss coming from from the contents (intestines, chitterlings, etc etc). I managed a third of the huge sausage before eating the mash potatoes round it. I was applauded by the waiting staff for managing to eat so much but I will never go near it again.
A little further explanation of how bad it is...http://www.thegrubworm.com/2010/12/andouillette-or-the-dish-of-death/
It is still very, very difficult to beat a Porky Whites Surrey sausage. I defy anyone not to salivate on eating them and want more. They are sooooooooooo much better than Heck, Debbie and Andrews and other pretenders it's not funny. I'm salivating just talking about them and I just had a big tea!!
I also like Toulouse sausage, Merguez, Bratwurst, Kabanos etc etc etc.
I also like Toulouse sausage, Merguez, Bratwurst, Kabanos etc etc etc.
Patch1875 said:
Like these also they do chicken sausages as well which are nice.
Had these this evening and for a chicken sausage they are very tasty and low in fat. Not really my favourite though, would rather a nice peppery Cumberland.Murph7355 said:
It is still very, very difficult to beat a Porky Whites Surrey sausage
Porky Lights are also well worth a try, a lot of flavour for a diet banger.Edited by Mr2Mike on Thursday 23 February 22:16
Supreme sausages: http://www.supremesausages.co.uk/
I go to the Good Food show every year. I've tried all of the different brands over the years but still go back and bulk buy Supreme Sausages. They just seem more meaty than the rest, better seasoning and have more bite to them. The Pork, venison & mushroom are a particular favourite of mine.
I go to the Good Food show every year. I've tried all of the different brands over the years but still go back and bulk buy Supreme Sausages. They just seem more meaty than the rest, better seasoning and have more bite to them. The Pork, venison & mushroom are a particular favourite of mine.
new_bloke said:
Can anyone point me in the direction of somewhere that sells merguez? Mrs NB likes them very much, but I don't know where to buy them. Any pointers much appreciated 
Most decent butchers will make or stock them, or find a middle eastern supermarket/Store with a meat counter Murph7355 said:
It is still very, very difficult to beat a Porky Whites Surrey sausage. I defy anyone not to salivate on eating them and want more. They are sooooooooooo much better than Heck, Debbie and Andrews and other pretenders it's not funny. I'm salivating just talking about them and I just had a big tea!!
I also like Toulouse sausage, Merguez, Bratwurst, Kabanos etc etc etc.
Yes, Porky's are very good.I also like Toulouse sausage, Merguez, Bratwurst, Kabanos etc etc etc.
Arun_D said:
Other than being from a butchers, what defines the 'proper butcher's sausage' that's been cited here a couple of times?
That's actually quite a good question. Guess it's down to personal taste, but for me one that has enough fat in it, but not too much, and a bit coarser texture, but not too coarse, bit spicy but not excessive, plus finally one that is consistent in quality and supply. Price not important, you just have to travel about and try different stuff.Regarding that final issue we found some excellent bangers from a local farm, they butcher their own free range pigs and sell through mail order or a portakabin shop right next to their home. Problem was some times you'd roll up on Wednesday and all the bangers had gone, and they'd not be making any more until next week on Tuesday, so they'd sold out in 24 hours basically. Next week you'd make sure that you rolled up on Tuesday having ordered some, this time the thick pork sausages would look like pencil dicks and the seasoning would be off compared to previous supplies. Wasn't as if they were cheap.
So we latched onto a butchers a mile or so down the road in Ombersley, for our taste their normal thick pork is better than their gold medal bangers, but that's just personal taste. Again not cheap, but in a similar ball park to Sainsbo TTD offerings if you bulk buy.
Lucas CAV said:
I think my tastes are changing as I get older but I find these days that the more expensive the product the less satisfactory it is.
Some sausages are just too "try hard" and are too dense or meaty.
I'm with you on this one. Sometimes, even though the pricier sausages contain more pork and less fat, they taste a bit dry and the texture is a bit heavy.Some sausages are just too "try hard" and are too dense or meaty.
The butchers in the Arndale centre in Manchester sell a really good pork and apple sausage.
FiF said:
Arun_D said:
Other than being from a butchers, what defines the 'proper butcher's sausage' that's been cited here a couple of times?
That's actually quite a good question. Guess it's down to personal taste, but for me one that has enough fat in it, but not too much, and a bit coarser texture, but not too coarse, bit spicy but not excessive, plus finally one that is consistent in quality and supply. Price not important, you just have to travel about and try different stuff.This thread is the reason I had sausage and mash for lunch today...gotta love PH!
I hate the modern trend towards ramping up meat content in sausages. 97% is too much, you run the risk of making them too dry at that kind of meat content.
Finnebrogue make some great sausages which are sold under own brand, or higher end branding.
http://www.finnebrogue.com/
Most of their range is 85% or under meat content.
Finnebrogue make some great sausages which are sold under own brand, or higher end branding.
http://www.finnebrogue.com/
Most of their range is 85% or under meat content.
KungFuPanda said:
Whatever you do, DO NOT, ever, ever try andouillette!!!
Now many years ago I started off a motorbike tour of France and Spain with my ex. On the first night we road down to Normandy, with the last hour of the ride in monsoon rain. We found some cheap and crappy B&B/farm house to stay, hung up all our soaking biking gear around the barn, and headed off on one bike sans biking gear to find food.We found the local and only restaurant in the area, and settled in for dinner, warm up and feel human again. The ex thought she was a french speaking god (sadly not), and with no English menu on offer, and the menu being a bit vague ordered away, with me making sure I got Boeuf, and she went for some local dish.
Entree included Andouillette, and being staving we ate it, with a load of wine (erm, I am riding back, and have her as the pillion - not the best idea), but my ex did have a big appetite, and would usually eat anything. Well apart from cute baby cows, she had a thing about that, but I never mentioned she happily hovered up load of that in Portugal at the end of the day of another biking trip, but I digress.... Main turned up, beef for me, more Andouillette for her. She stated eating and turned green..... Very green.
Actually, I amazed I didn't wake up in the middle of the night covered in her puke, thankfully....
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