Nandos

Depends on the franchise. Some places pretty much control everything like stock and will send you stuff that they just defrost and heat up to serve you. Not much variance with that obviously but again, people know exactly what to expect and what they are getting. Other places seem to be run more independently and vary farm more with stock being bought and chosen at a local level and obviously cooked at a local level rather than half cooked, frozen and reheated or chucked into a standard heater with the same presets.
 
tom_e said:
I had an ex that thought Richmond "sausages" were the best thing in the world :( Horrible pasty pink gunk even after cooking, yuk!
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Pink slime formed into sausage shapes. Easy to cook but the "gunk" that comes out of them when grilling is unbelievable.
 
tom_e said:
I had an ex that thought Richmond "sausages" were the best thing in the world :( Horrible pasty pink gunk even after cooking, yuk!
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Horrible!

I absolutely love lean meat sausages, tend to be full of flavour with a good bite to them rather than squidgy flavourless spongy meat. When they start cooking, they dont even look like food!
 
Avenged7Fold said:
Sausages thing is a big thing for me. This country seems to love its bready sausages with no meat content. Almost everywhere else in the world the sausages are meaty and tend to be very lean and strong flavoured (exception of countries where they tend to be very watery and closer to frankfurters). When i go back from visiting Italian or Filipino family, i bring back sausages but my GF hates them and prefers walls sausages, pfft. Those sausages are good for dipping in batter and deep frying with chippy chips and thats all!

Fatty non lean meat sausages (like English butcher sausages) are good for stuff like bangers and mash and toad in the hole but the really crap ones i never really understood.
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I'm a big sausage fan too. I must eat them 3-4 times a week. I soon learnt through my dad (who was a butcher) that sausages really should have a max meat content of 80-90%. Anything more usually makes a sausage that doesn't hold itself together well under extreme heat, can be a bit too soft and is prone to that splitting and bursting you can get when frying them. They all need some amount of rusk in them to bind the ground pork together properly.
 
robfosters said:
I'm a big sausage fan too.
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:D

On a more serious note, what seems to make a big difference in holding sausages together is how lean the meat is. Lean meat holds together very well with just an egg yolk or two to bind them. Fattier sausages require something else or they break apart.

If you eat that much sausage, get yourself a meat grinder and make them yourself, its great fun, easy and little tweaks add so much to the entire dish, especially with the more simple dishes!
 
Maccy said:
As long as it's cheeky, who cares
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I'm so glad I no longer work in an office full of children banging on about going out for a "Cheeky Nando's"...

As for sausages, anything less than "Butcher's Choice" or "Finest" or whatever fancy name Tesco want to put on it, and I'm not interested. Unless you're talking about frankfurters, in which case I literally don't care what is in them.
 
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robfosters said:
I'm a big sausage fan too.
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Vonhelmet said:
Unless you're talking about frankfurters, in which case I literally don't care what is in them.
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Frankfurters/bratwurst have their own place and should be counted as a different thing all together. We don't call bacon thin pork!

I vote for a favourite sausage poll!

Since the penis jokes would be funny but not as funny as the actual serious sausage talk which creates accidental penis jokes.
 
The pork content of the Mathessons pork sausage may surprise you.

I love them. I stick them in everything. One of my favourite meals is sliced pork sausage, sweetcorn and fried onion mixed in with al dente spaghetti and then a big dollop of pesto stirred in. Delicious.
 
Avenged7Fold said:
Sausages thing is a big thing for me. This country seems to love its bready sausages with no meat content. Almost everywhere else in the world the sausages are meaty and tend to be very lean and strong flavoured (exception of countries where they tend to be very watery and closer to frankfurters). When i go back from visiting Italian or Filipino family, i bring back sausages but my GF hates them and prefers walls sausages, pfft. Those sausages are good for dipping in batter and deep frying with chippy chips and thats all!

Fatty non lean meat sausages (like English butcher sausages) are good for stuff like bangers and mash and toad in the hole but the really crap ones i never really understood.
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Mostly I agree though my understanding is that the fat content in sausages in the countries you've mentioned is still relatively high. Often they are cured and semi dried or dried though, giving the much firmer texture and part of the stronger flavour.
 
Nandos is an exercise in good marketing, not good food.

I mean it's not bad but it's highly overrated for what it is.
 
To back up what I was saying about sausages, in the 90's my dad used to have a beer or two with a local sausage maker called Bill O'Hagan. Since then he has won loads of awards for his sausages. They are totally awesome. Bill uses oats instead of rusk, but look at his menu. There is not one sausage over 90% pork content. So this argument is not just mine but that of a celebrated sausage maker.

http://www.topsausages.com/categories/pork-sausages
 
I dont know if it makes a difference but the ones i bring back are non cured beef sausages rather than pork, as they are mixed with some strong local flavours.

Some butchers do sausages to order, i have taken to asking them for the occasional odd one people have requested to try new flavours. Though chilli, garlic and fennel seems to be among my favourite but probably because its quite Italian.
 
Beef is quite lean but normally such sausages would be bolstered up with a bit of pork fat.

Anything cured you definitely wouldn't add things like rusk, oats, etc. Anything like what most people over here would call a sausage would (well, a good version of what they'd call a sausage I mean) would probably be at least 15% fat, ideally more, and maybe 10% fillings such as bread, rusk, etc. It's not actually a bad thing to have those in there if they're used correctly as they help bind the fat (which equals juicier sausages).

edit: The decent butchers near me are happy to take orders for customised sausages and I trust them to do a good job but unfortunately they tend to use collagen casing rather than natural, so that puts me off. Otherwise I'd order a ton of chorizo and merguez.
 
Avenged7Fold said:
I dont know if it makes a difference but the ones i bring back are non cured beef sausages rather than pork, as they are mixed with some strong local flavours.

Some butchers do sausages to order, i have taken to asking them for the occasional odd one people have requested to try new flavours. Though chilli, garlic and fennel seems to be among my favourite but probably because its quite Italian.
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Toulouse sausages are superb.
 
wow anti nandos brigade on here lol

too much talk of sausage.

like my signature says - too much sausage not enough pasty!
I love smashing a pasty lol
 
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