The Great Breakfast photo thread
Discussion
FiF said:
Assuming that this discussion isn't essentially one giant smutty euphemism, and that a brilliantly plumaged parrot isn't winging its way across the Malvern Hills, then many of my Swedish ex colleagues used to comment that they liked the full English breakfast except for the sausages.
It must be what you are used to, grow up scoffing Falukorv and I guess a proper English banger is a bit different. Personally I was never appreciative of the fondness for filling up at the petrol station and then standing in the shop scarfing down a hot dog at every visit.
I'm sorry but, as a European (Italian) myself, I've always thought the Brits are a bit deluded about the quality of their sausages.It must be what you are used to, grow up scoffing Falukorv and I guess a proper English banger is a bit different. Personally I was never appreciative of the fondness for filling up at the petrol station and then standing in the shop scarfing down a hot dog at every visit.
When I moved to the UK as a Uni student, my first experience of local sausages was via my fellow halls mates, who would have the s
ttiest Richmond sausage with about 10% pork content, the texture of a marshmallow, and even when cooked remained a distinctive shade of light pink.Now I know that you can find much better stuff in supermarkets and at butchers, but the reality is that supermarkets are still full of crap sausage hence I assume a lot of people sitll eat them, and more often when you have a full English at a cafe (as opposed to a nice brunch place), the sausage will be Richmondy in quality.
Whereas in the contintent, even the most basic/cheap sausage will look and taste properly.
What I'm trying to say is that the sausage is probably more democratic down in EU, whereas here there is a much larger divide between your poor man's sausage and then your 90% meat content stuff
matrignano said:
FiF said:
Assuming that this discussion isn't essentially one giant smutty euphemism, and that a brilliantly plumaged parrot isn't winging its way across the Malvern Hills, then many of my Swedish ex colleagues used to comment that they liked the full English breakfast except for the sausages.
It must be what you are used to, grow up scoffing Falukorv and I guess a proper English banger is a bit different. Personally I was never appreciative of the fondness for filling up at the petrol station and then standing in the shop scarfing down a hot dog at every visit.
I'm sorry but, as a European (Italian) myself, I've always thought the Brits are a bit deluded about the quality of their sausages.It must be what you are used to, grow up scoffing Falukorv and I guess a proper English banger is a bit different. Personally I was never appreciative of the fondness for filling up at the petrol station and then standing in the shop scarfing down a hot dog at every visit.
When I moved to the UK as a Uni student, my first experience of local sausages was via my fellow halls mates, who would have the s
ttiest Richmond sausage with about 10% pork content, the texture of a marshmallow, and even when cooked remained a distinctive shade of light pink.Now I know that you can find much better stuff in supermarkets and at butchers, but the reality is that supermarkets are still full of crap sausage hence I assume a lot of people sitll eat them, and more often when you have a full English at a cafe (as opposed to a nice brunch place), the sausage will be Richmondy in quality.
Whereas in the contintent, even the most basic/cheap sausage will look and taste properly.
What I'm trying to say is that the sausage is probably more democratic down in EU, whereas here there is a much larger divide between your poor man's sausage and then your 90% meat content stuff
On the other hand speaking of continental sausages, Andouilette sausage, just no.
FiF said:
Actually I agree with you about the cheap manky end of sausage market. Only the local butcher gold award ones for us. We even tried the Heck 90% meat ones and they didn't appeal.
On the other hand speaking of continental sausages, Andouilette sausage, just no.
Do you not think some of the Swedish stuff tastes ultra processed? The only sausages I have really liked that I bought in Sweden were lamb ones at a farmers/xmas market.On the other hand speaking of continental sausages, Andouilette sausage, just no.
FiF said:
matrignano said:
FiF said:
Assuming that this discussion isn't essentially one giant smutty euphemism, and that a brilliantly plumaged parrot isn't winging its way across the Malvern Hills, then many of my Swedish ex colleagues used to comment that they liked the full English breakfast except for the sausages.
It must be what you are used to, grow up scoffing Falukorv and I guess a proper English banger is a bit different. Personally I was never appreciative of the fondness for filling up at the petrol station and then standing in the shop scarfing down a hot dog at every visit.
I'm sorry but, as a European (Italian) myself, I've always thought the Brits are a bit deluded about the quality of their sausages.It must be what you are used to, grow up scoffing Falukorv and I guess a proper English banger is a bit different. Personally I was never appreciative of the fondness for filling up at the petrol station and then standing in the shop scarfing down a hot dog at every visit.
When I moved to the UK as a Uni student, my first experience of local sausages was via my fellow halls mates, who would have the s
ttiest Richmond sausage with about 10% pork content, the texture of a marshmallow, and even when cooked remained a distinctive shade of light pink.Now I know that you can find much better stuff in supermarkets and at butchers, but the reality is that supermarkets are still full of crap sausage hence I assume a lot of people sitll eat them, and more often when you have a full English at a cafe (as opposed to a nice brunch place), the sausage will be Richmondy in quality.
Whereas in the contintent, even the most basic/cheap sausage will look and taste properly.
What I'm trying to say is that the sausage is probably more democratic down in EU, whereas here there is a much larger divide between your poor man's sausage and then your 90% meat content stuff
On the other hand speaking of continental sausages, Andouilette sausage, just no.
Never again, the memory of the smell will live with me to the grave..... :-(
wobert said:
I made the mistake of ordering Andouilles in Brittany last summer.
Never again, the memory of the smell will live with me to the grave..... :-(
It's not reeeeeeeeeaaaaaallllllllyyyyyyyyy a sausage though, there's no "meat", just offal bits.Never again, the memory of the smell will live with me to the grave..... :-(
It's like categorising black pudding or haggis as sausages.
BrabusMog said:
Do you not think some of the Swedish stuff tastes ultra processed? The only sausages I have really liked that I bought in Sweden were lamb ones at a farmers/xmas market.
At least the Falukorv was no longer ultra processed old pit pony, but a mixture of pork and beef I think. Nearest thing I can think in this country is those Mattessons smoked sausage, but yes, korv generally was processed within an inch of destruction.Every week the Wednesday option in the canteen was sliced fried Falukorv, brown beans and some sort of potato, usually mashed, occasionally you'd get some beetroot and a fried egg slammed on top whether you asked or not. Two choices, eat it or leave it. Problem was the canteen was near, in winter you needed some fat and ready calories, to go up town for something better needed either a car or a bike ride on frozen ice, too far to walk in the time.
illmonkey said:
Melman Giraffe said:
illmonkey said:
Guys.... it err.... it happened again
You need to stick it under the grill then it would be perfect Also got a slow cooker
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