Discussion
the only sausages I eat are from a butcher in ludham in the norfolk broads - I know what he puts in them (steak/pork chop & spice, that's it.)
all other sossies = rank
quite a few times i've trialled a new brand and got a bit of gristle or tumour or brain or bollock or whatever it was and literally thrown up
what a pile of ming*
*technical term
all other sossies = rank
quite a few times i've trialled a new brand and got a bit of gristle or tumour or brain or bollock or whatever it was and literally thrown up
what a pile of ming*
*technical term
minimax said:
the only sausages I eat are from a butcher in ludham in the norfolk broads - I know what he puts in them (steak/pork chop & spice, that's it.)
all other sossies = rank![]()
quite a few times i've trialled a new brand and got a bit of gristle or tumour or brain or bollock or whatever it was and literally thrown up![]()
what a pile of ming*
*technical term
reminds me of a pork scratching incident in our pub a few days ago - i was just about to bung another delicate piece of dead percy pig in my gob when i noticed this particular piece was "hairy" .... barf.
doubt i will ever again be able to eat pork scratchings - i am scarred for life - that is good for me teeth and waistline, though.
our local farm shop does mighty fine "wild boar" sauasage. yum.
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