The Sausage Thread

robfosters

robfosters

robfosters

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A place for lovers of all things sausage to discuss the piggy delights.

Enjoying some premium M&S sausages tonight with a bacon loin steak. I appreciate mail order sausages are probably the best, but there’s definitely some very high quality supermarket options out there now.

Any of you discovered some quality bangers in your local store?
 
Shroomdogs from Sainsburys. Made from mushrooms (and other stuff) and oddly nice with a strong mushroomy after taste.

Certainly reminds me of meat sausages but with the added bonus of mushroom after taste.
 
In typical OCUK fashion nothing is better or should be considered than performing a long winded task for something slightly better by making your own.

Pretty sure that it’ll take 20 years to see the cost benefit of the grinder and especially when not buying pork in bulk.

Anyway these were boewors spicy but nice

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billysielu said:
Seems pretty much the same for all supermarkets. The premium sausages are just normal nice sausages. The normal priced sausages are trash.
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I picked up a packet in Morrisons recently, flipped it over and scanned the ingredients. 58% pork. They had one job, stuff this full of pig, and ****** it up. Found some 90% ones which were actually alright.

For me, nothing beats my local butchers, even queue in the snow for them!
 
Maccapacca said:
In typical OCUK fashion nothing is better or should be considered than performing a long winded task for something slightly better by making your own.

Pretty sure that it’ll take 20 years to see the cost benefit of the grinder and especially when not buying pork in bulk.

Anyway these were boewors spicy but nice

snip internal organ images
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Oh hell no, that looks like intestines.
 
I get ours from the local farm shop, more expensive but a million times better than supermarket ones.

If I do have to get them from the supermarket I get Bratwurst as I love to make my own currywurst n fries
 
d_brennen said:
I picked up a packet in Morrisons recently, flipped it over and scanned the ingredients. 58% pork. They had one job, stuff this full of pig, and ****** it up. Found some 90% ones which were actually alright.

For me, nothing beats my local butchers, even queue in the snow for them!
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Don't be fooled by the meat content. Depending on the cut used it can be 50% saturated fat, 15% cartilage and still be 100% pork. And I've always felt if I wanted solid pork, I'd just buy some fillet. A bit of 'something else' isn't an issue for me. It's a sausage. Your butcher isn't using the good meat in sausages, he's mincing up the 'bits' and nearly out-of-date cuts to move along what would otherwise be waste. A sausage just needs to be 40% meat to be a sausage. I quite like crappy low-meat sausages. They tend to be really tasty!
 
something daft already!! said:
Oh hell no, that looks like intestines.
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You do realise that pretty much all non-vegetarian sausages are filled into casings made from cleaned intesta? Beef casings for the larger sausages and lamb casings for the smaller ones. M&S, Waitrose and Tesco are starting to roll out sausages made with alginate casings (literally made from carrageenan extracted from seaweed) but they ae still very much in the minority and the casings eat differently to traditional casings.
 
my local Morrisons is just a small shop, the choice isn't the best for sausages...there are other brands but the only own brand sausages they ever seem to have is Cumberland Sausage, it says something on the packet along the lines of 'seasoned with cracked black pepper'...SEASONED!, it's all you can ****** taste from the bastardin' things

it's not like Morrisons don't have better own brand stuff but the reason to have the shelfs packed with these Cumberland Sausages is beyond me!
 
WJA96 said:
You do realise that pretty much all non-vegetarian sausages are filled into casings made from cleaned intesta? Beef casings for the larger sausages and lamb casings for the smaller ones. M&S, Waitrose and Tesco are starting to roll out sausages made with alginate casings (literally made from carrageenan extracted from seaweed) but they ae still very much in the minority and the casings eat differently to traditional casings.
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They used to be and then they used plastic I think. It matters not as I do not eat sausages at all. I'm not keen on eating snouts, sphincters and ears etc but the thread had a morbid fascination for me.
 
something daft already!! said:
They used to be and then they used plastic I think. It matters not as I do not eat sausages at all. I'm not keen on eating snouts, sphincters and ears etc but the thread had a morbid fascination for me.
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They've not been allowed to put anything like that in since about 1990, when the meat content also went up from 32% minimum to 40% minimum. So while they do put things like belly pork and trim (from trimming up fillets and joints) there are strict limits on the collagen:protein ratio and the fat:protein ratio to ensure they only use real cuts of meat rather than offal.

Personally, I love to see vegans eating carrots straight out of the ground, fertilised with animal poo. It’s like an E. coli crunch bar.
 
robfosters said:
A place for lovers of all things sausage to discuss the piggy delights.

Enjoying some premium M&S sausages tonight with a bacon loin steak. I appreciate mail order sausages are probably the best, but there’s definitely some very high quality supermarket options out there now.

Any of you discovered some quality bangers in your local store?
Click to expand...

The best sausages I've had come from local butchers. To compete with the big supermarket chains, your local butchers are making their own high quality, artisan sausages. They are more expensive than the supermarket stuff, but taste so, so much better.

Find yourself a local butchers and see what they make. Not just pork/boar, but I've some great chicken, beef, lamb, venison, etc, sausages.
 
Local butchers for me if I want a good sausage.

Morrison's do some nice in store ones for the price, I think two packs for £4 or thereabouts? Their pork and caramelised onion are probably the best of the bunch, followed by their cheese and black pepper, all around 80% meat I believe.
 
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