Sausages - Any Good Ones ?

#1
My local butcher retired and closed the shop a couple of months ago. He used to make the best sausages I've tasted.

I've tried the usual crap available in Supermarkets (vile) even the supposedly 'high-end' ones are shite. I've even tried the 'Best Sausage' and 'Gold Medal Winner' sausages offered by on-line butchers but was not impressed.

Not looking for Zebra, Wild Boar etc., just some good old-fashioned, nice tasting, good quality pork sausages.

Anyone know where I can get some ?
 
#2
Best I ever had came from a butcher in St Osyth Essex. Queen mother used to eat them so they must have been good.
That tells you how long it is since I had them though.
 
#3
The tastiest ones I've had recently were gluten free ones. Tried them at a BBQ so where they came from I couldn't say. They were much better than the usual offerings of sawdust, meat and gristle in a skin. (that's prob what they were, being gluten free)
 
#5
I am going to be frightfully common here and say that the nicest I have tried of late and this includes some of the posh ones from farm shops and the farmers market in town once a month have to be the "Extra Special" course cut pork sausages in chavvy Asda.

Good firm bite, plenty of taste.
 
#7
I'm always disappointed with sausages which purport to be 'luxury', 'gourmet', or whatnot. Terms which in any case are surely oxymoronic when applied to humble sausages. Call me a peasant but I like Walls, although it has to be said, I don't eat the things more than half a dozen times a year.
 
#8
Morrison's Thick Irish Sausages...the best.

Also try Scottish square sausage on Scottish bread or rolls, with some ketchup. A great breakfast, lunch or supper.
 
#9
My local butcher retired and closed the shop a couple of months ago. He used to make the best sausages I've tasted.

I've tried the usual crap available in Supermarkets (vile) even the supposedly 'high-end' ones are shite. I've even tried the 'Best Sausage' and 'Gold Medal Winner' sausages offered by on-line butchers but was not impressed.

Not looking for Zebra, Wild Boar etc., just some good old-fashioned, nice tasting, good quality pork sausages.

Anyone know where I can get some ?
Germany
 

Mr_Fingerz

LE
Book Reviewer
#10
Curtis' Lincolnshire Sausage is probably one of the best mass produced Lincs sausage. Alternatively try for some traditional Dublin sausage, or as a previous poster has said, go German.
 
#11
Do you know, I'm quite happy to put my hand up to being a yob, but I've tried hand-knitted Stilton and Durian Fruit sausages etc., but you really will go a long way to beat a plain old Wall's banger. Look at the fat content. Far less than the majority of the poncey expensive ones and more tasty. Let's face it, they are all made with ear 'oles, lips, ********* and bread.

I have to say that I do agree with the recommendation for Scottish square 'Lorne' sausage. If only they could get rid of the odd shards of bone/gristle.
 

jarrod248

LE
Gallery Guru
#14
Do you know, I'm quite happy to put my hand up to being a yob, but I've tried hand-knitted Stilton and Durian Fruit sausages etc., but you really will go a long way to beat a plain old Wall's banger. Look at the fat content. Far less than the majority of the poncey expensive ones and more tasty. Let's face it, they are all made with ear 'oles, lips, ********* and bread.

I have to say that I do agree with the recommendation for Scottish square 'Lorne' sausage. If only they could get rid of the odd shards of bone/gristle.
My boyfriends Grandad was a lorry driver, dropped something at the Walls factory and never ate their sausage again.
The wafer thin ham you get at supermarkets we've a meat plant locally, the patients I've got that work there won't eat it. If the meat stinks, they just add extra chemicals to the meat that apparently is grey before the additives.
 
#15
Be fair, if you paid attention to all the horror stories you'd starve. Processed food is shit, that's why it's cheap. An awful lot of 'gourmet' alternatives are shit. But they're not cheap.

A sausage is a way of using up shit when the prime cuts have gone elsewhere. Same with pies.
 

jarrod248

LE
Gallery Guru
#16
Be fair, if you paid attention to all the horror stories you'd starve. Processed food is shit, that's why it's cheap. An awful lot of 'gourmet' alternatives are shit. But they're not cheap.

A sausage is a way of using up shit when the prime cuts have gone elsewhere. Same with pies.
I disagree, shopping carefully means you don't have to eat heavily processed food. We've plenty of local farm shops providing excellent food.
My butcher and his family get meat from the same farms they've used since after WW2.
 
#17
Poncy shit I know, but have you tried the Waitrose pork and apple sausages? A bit pricey for everyday, but well worth it if you spot them reduced.
 
#18
....they just add extra chemicals to the meat that apparently is grey before the additives....
Heard a prog on Radio 4 a couple of years ago (The Food Programme? - possibly)

"Mechanically Recovered Meat" - scraps, cartilage, fat, gristle, etc. Blasted off the bone with a jet washer. That's where the grey slurry comes from, then coloured pink, then we eat it.

Is it really too hard to make your own sausages? Never tried, obviously a bit of effort and experimentation involved, but you know what is going in.
 

jarrod248

LE
Gallery Guru
#19
Heard a prog on Radio 4 a couple of years ago (The Food Programme? - possibly)

"Mechanically Recovered Meat" - scraps, cartilage, fat, gristle, etc. Blasted off the bone with a jet washer. That's where the grey slurry comes from, then coloured pink, then we eat it.

Is it really too hard to make your own sausages? Never tried, obviously a bit of effort and experimentation involved, but you know what is going in.
Read the labels carefully, hot dogs are often MRM.
The best sausages I had were from pigs my dad had killed. A local butcher used to make them. The heads went to my Grandma to make brawn.
 
#20
Read the labels carefully....
Yes, most of the supermarket packs of ham say "formed from...". Look closely at the grain of the meat, its obviously a load of offcuts with something to stick it all together. If that something isn't a chemical additive it could be collagen from the fly-blown shit-stained hides that the industry has to dispose of somehow.
 
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