Sausages

[Lurchalot]

Flibble said:

The fat and scraps are what taste nice and make it juicy though...

That's why pure duck or venison sausages are hard and tasteless - they need a proportion of good ole pig fat to make 'em tasty. Not that I would know, but my OH is a sausage aficionado ('redneck' to the real world )

[Murph7355]

woody2846 said:

I 2nd that. They are by far the best sausages around. Plus I've just sold Graham (the owner) his 2nd car from me. He is a really nice chap.

Please tell him never, ever to change his recipe.

I've served these up to friends who were convinced I must have bought them from a farm shop or spent a fortune on them. Every single person who's had them loved them.

[Lurchalot]

woody2846 said:

I 2nd that. They are by far the best sausages around. Plus I've just sold Graham (the owner) his 2nd car from me. He is a really nice chap.

Oh dear. My OH is now whinging about the lack of free-range happy frolicking pigs in Old Woking. Can we have a pic please?

[woody2846]

There are plenty of Pigs in Woking, usually found in all the local bars. Free range to them is to shag anything with a heartbeat.

[xstian]

My favorite supermrket sausages are Craskes. They are a bit local to East Anglia, but they are by far the best supermarket sausage I've had. Me and the missus, call it the bench mark to which we judge other sausagers by.

http://www.eastofengland.coop/current-news?actv_ne...

The best sausage I've ever had was a cheese and pork one, I had on the Isle of Mull. It was delicious. We brought a load back to put in the freezer. I think they are made by these people.

http://www.isleofmullcheese.co.uk/

They have no reference of the sausage on the web site, but maybe some one who lives there will know. Maybe they could send me some as well.

[calibrax]

I find sausages are at their best when cooked, allowed to cool, then cut in half lengthways and reheated on a griddle or in a frying pan (with no oil) until they are crispy at the edges. Then served on a crusty roll with a smearing of butter and squeeze of ketchup. Absolute heaven.

[CatJ]

Watched Saturday Kitchen this morning and they recommended a sausage with a 70% meat content, not any of the 90% one's.

[AtWork]

I'm out-voted by the Mrs and kids who love Richmonds (I don't mind them tbh), on the basis that the coarsely ground sossies often contain chunky bits of gristle, which can admittedly be very off-putting. In fact that's why I don't trust any sausages made with apple, as the similarity in appearance to chunks of cartilage turn a sausage sandwich into 'gristle roulette'.

Got to be had with Daddies sauce though, none of this HP nonsense

[woody2846]

This was my thank you from the MD of Porky Whites!
What a great company!

[soad]

That's a lot of bangers, happy eating!

[Slink]

why did you have a thank you?? i admit, i havnt read every post in this thread, but its a bit strange unless you did something really important of outstanding for the boss man or something.... or what is something ..... else.... involving a sausage...

[woody2846]

Haha, done him a cracking deal on a new car purchase. Was the 2nd car he has bought from me and I really looked after him.

[Don]

I prefer my sausages with 90% plus meat. You have to have some rusk for the sausage to "work" but not much IMO.

I also like the meat coarsely minced - a bit of texture is good IMO.

You need some fat too so that the sausage cooks out properly.

I buy from Newlyns Farm Shop whenever possible but, in a pinch, Sainsbury's Taste The Difference will do. Newlyns' ones are great but you really pay for 'em.

Richmond, and their ilk, are, to me, utterly unacceptable. Each to their own, of course.

I do intend to get into making my own. I have a mincer with a sausage making attachment so it's only a case of getting the consumables.

[xstian]

Don said:

I do intend to get into making my own. I have a mincer with a sausage making attachment so it's only a case of getting the consumables.

Making your own sausages is great fun. You should give it a try, never again will you be in a postion to make so many sausage joke's, double entendre's and innuendo's.

If you have too high of a meat content, the sausage will go quite dry when cooked. It's the rusk that keeps the moisture in.

[tog]

RIP sausage supremo

http://www.economist.com/news/obituary/21578356-bi...

[jogon]

Not a fan of those Porky White sausages, tried them when on offer in Sainsbury's, far too sweet for my liking.

I've not come across any sausages in the supermarkets whether premium own brand or the other brands they stock which compete with those from my local butcher, Hennessey's on Northcote Road, their plain pork is superb. Chadwick's in Balham do a Londoner which is also pretty special.

[Munter]

jogon said:

Not a fan of those Porky White sausages, tried them when on offer in Sainsbury's, far too sweet for my liking.

I've not come across any sausages in the supermarkets whether premium own brand or the other brands they stock which compete with those from my local butcher, Hennessey's on Northcote Road, their plain pork is superb. Chadwick's in Balham do a Londoner which is also pretty special.

Have you tried the gourmet pork sausage from the counter in waitrose?

[CatJ]

Munter said:

Have you tried the gourmet pork sausage from the counter in waitrose?

I've bought 6 of those this morning.

[Rick101]

Love sausages. Def my favourite food.

Idealy get buthers but if not LIDL do some good ones or I get those Debbie Harrogate ones.

[Mastodon2]

Just had sausages for tea this evening, from the Co-op's Truly Irresistible range. Six sweet chilli, six caramelised red onion. These are 72% and 71% pork respectively, and I think they are delicious. Living out in the sticks of Northumberland, I have plenty to choose from in the way of good farm shops and butchers, but I always find these Co-op TI sausages to be excellent. Maybe not on par with a top butcher's sausage, but good enough that I don't feel bad for not going out of my way to the butchers if I pick some up on a shop. They are flavorsome and rich, the skin has just the right amount of firmness and resistance to the bite before giving way and the filling is always juicy and tender. I always cook more than I can eat in one sitting so I've got a bowl of snags left over as a late night snack.