Best bangers in the morning?

I love a good sausage. Living near Newmarket gets me easy access to both of the town's "famous" sausage brands: Musks and Powters (wiki link). Personally my favourite is neither of them as I prefer Eric Tennant's own pork sausages. Those chipolatas along with the Black Back Bacon make a heavenly breakfast. Was cooked some pricey Waitrose ones last night and they were ok at best.
 
I like Richmond because they're not fatty and disgusting, I can't stomach really fatty sausage first thing.
 
PiKe said:
I like Richmond because they're not fatty and disgusting, I can't stomach really fatty sausage first thing.
Click to expand...

They're only 42% meat... What the heck the other 58% is, I don't want to know...

Edit: Oh, I found out -

E450 - You wouldn't expect sausages to contain added water but these low-meat sausages are practically dripping with it. The water is held in place by E450, a chemical which solidifies the mixture.

E412 - an emulsifier which helps to hold fat and water together (the meat in these sausages is almost half fat).

E300 and E307 - antioxidant vitamins which stop the fat content turning rancid. This givesthe product a long shelf life before it becomes unpalatable.

E223 - a sulphite preservative which keeps the sausages safe to eat and prolongs their shelf life. Some people find that sulphites provoke shortness of breath and asthma.

E128 - to disguise the low meat content these sausages have been coloured with a synthetic chemical Azo Dye called Red 2G.

Enjoy!
 
Last edited:
Find a decent butcher and buy your sausages from them, even if you have to travel a few miles to do so. It will definitely be worth it. :)
 
vicisthebest said:
They're only 42% meat... What the heck the other 58% is, I don't want to know...

Edit: Oh, I found out -

E450 - You wouldn't expect sausages to contain added water but these low-meat sausages are practically dripping with it. The water is held in place by E450, a chemical which solidifies the mixture.

E412 - an emulsifier which helps to hold fat and water together (the meat in these sausages is almost half fat).

E300 and E307 - antioxidant vitamins which stop the fat content turning rancid. This givesthe product a long shelf life before it becomes unpalatable.

E223 - a sulphite preservative which keeps the sausages safe to eat and prolongs their shelf life. Some people find that sulphites provoke shortness of breath and asthma.

E128 - to disguise the low meat content these sausages have been coloured with a synthetic chemical Azo Dye called Red 2G.

Enjoy!
Click to expand...
They taste fine to me so idc.
 
I'm going to be no help as I usually get mine from the butcher next door!! However, Lorne for breakfast, link for lunch or dinner.
 
After having been to Germany and Austria I can officially say we have the worst quality sausages i've come across. Can't remember off the top of my head but our standards are so low that a sausage can have something retarded like 8% of actual meat (rest will be rusk/fat, God knows what else) and still be called a sausage.
 
buchtis said:
After having been to Germany and Austria I can officially say we have the worst quality sausages i've come across. Can't remember off the top of my head but our standards are so low that a sausage can have something retarded like 8% of actual meat (rest will be rusk/fat, God knows what else) and still be called a sausage.
Click to expand...

It's 42%.
 
Watched a documentary a while back on Channel 4 and i'm pretty sure it's way lower than 42%. I seem to remember that they classified the meat and cartilage off the back of a cow spine as 'meat'. I'll try and find it because it really is shocking how low quality our meat products are.
 
buchtis said:
After having been to Germany and Austria I can officially say we have the worst quality sausages i've come across. Can't remember off the top of my head but our standards are so low that a sausage can have something retarded like 8% of actual meat (rest will be rusk/fat, God knows what else) and still be called a sausage.
Click to expand...
You're along the right lines, but you still sound like you're plucking statistics out of thin air.

In order for a sausage to be labelled as a pork sausage, there is a minimum meat content required of 42%. Of that, up to 25% can be connective tissue and 30% can be fat.

A sausage is merely a meat-based product that doesn't contain the necessary 42% of pork (or 30% of other meat) for it to be labelled as a pork (or other) sausage. And it can contain MRM, although that in itself can no longer be classified as meat and has to be classified accordingly.

buchtis said:
I seem to remember that they classified the meat and cartilage off the back of a cow spine as 'meat'.
Click to expand...
And that's just laughable. That all got tightened up around 1989.
 
I normally buy Porky Whites from Sainsbury's. I'm hardly a connoisseur of sausages but they're pretty good IMO.
 
If anyone's local to Manchester try Riley's Manchester Sausages, best I've had but spit like a good 'un! :p
 
You must log in or register to reply here.
Back
Top Bottom