|
||||||||
Walls Skinless sausages. |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
Walls Skinless sausages.
Never had sausage from Walls before, I normjally get mine from a butcher or failing that one of the better quality supermarkets own label
Anyway, I was in Tescos last night on the way home from town, forgot to get some bits from Sainsburys and I thought a nice sausage bap would be in order. Looked at the sausages and noticed Walls Skinless for a squid and on the pack it says tasty, which I do need at the moment. They are not bad at all, they are tasty, sure they got a bit more junk in than better quality sausages, but one good thing is that they only take about ten mins to cook on the griddle. Not bad at all, |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Sep 2009
Location: In front of the fire
Posts: 1,514
|
Noooooooo! !!
Step away from the horrible skinless things! !! Skinless sausages are an abomination! ! |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: May 2012
Posts: 21,738
|
How do they stay together then?
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Jun 2011
Posts: 3,725
|
How can you have a skinless sausage?
I avoid cheap sausages like the plague, I like my sausages to actually have some meat in. |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
Quote:
Noooooooo! !!
Step away from the horrible skinless things! !! Skinless sausages are an abomination! ! |
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
Quote:
How do they stay together then?
Quote:
How can you have a skinless sausage?
I avoid cheap sausages like the plague, I like my sausages to actually have some meat in. I admit I do not normally get cheap sausages, I prefer ones from the butchers. but i fancied a sausage bap and these was cheap and said they was tasty on the label. I have very little taste at the moment due to medication, should be back in the next few weeks, it is getting better but not here yet. Yes they was right they was tasty. I know they are not the best and they have rusk in as well, which I normally avoid. |
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Nov 2002
Posts: 76,851
|
How times change........
when I was growing up in the 60s skinless sausages (Walls) were just 'sausages' and we never saw any other kind of sausage..... I do occasionally get Wall's skinless for a nostalgia trip.......they are nice ! Do they still have that slit that opens into the Rift Valley when you cook them........
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
Quote:
How times change........
when I was growing up in the 60s skinless sausages (Walls) were just 'sausages' and we never saw any other kind of sausage..... I do occasionally get Wall's skinless for a nostalgia trip.......they are nice ! Do they still have that slit that opens into the Rift Valley when you cook them........ ![]() No they do not have the slit any more, saying about that I remember when we had to prick sausages to stop them bursting, we do not do that these days, just shows how much better the quality is. |
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Feb 2012
Posts: 492
|
It is weird to like the dirt cheap sausages? I mind Iceland used to do a big bag of 100 or so for like £2/3 pound and they did actually taste really nice. Haven't had them now in ages though. :kitty
|
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Jun 2011
Posts: 3,725
|
Quote:
How do burgers stay together?
I admit I do not normally get cheap sausages, I prefer ones from the butchers. but i fancied a sausage bap and these was cheap and said they was tasty on the label. I have very little taste at the moment due to medication, should be back in the next few weeks, it is getting better but not here yet. Yes they was right they was tasty. I know they are not the best and they have rusk in as well, which I normally avoid. Burgers often have stuff in to bind them, sausages generally don't (although when making burgers I never use anything to bind them, I always use skins when making sausages though). The consistency of the middle of a sausage when raw is slightly different to that of a burger. |
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
Quote:
It is weird to like the dirt cheap sausages? I mind Iceland used to do a big bag of 100 or so for like £2/3 pound and they did actually taste really nice. Haven't had them now in ages though. :kitty
|
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
Quote:
This is really making me laugh for some reason. They're hardly going to put "horrible things full of lips and arseholes" on the label are they?
Here are the the ingredients Our Wall's sausages are free from artificial colours and flavourings. Pork (65%), Water, Potato Starch, Rusk (Wheat). Ingredients less than 2%: Vegetable Protein, Salt, Yeast Extract, Stabilisers (E450(i) and E450(iii)), Flavourings, Dextrose, Preservative (E223), Onion Powder, Antioxidants (E300 and E307), Colour (Cochineal). so yes they are not great,k but they do taste nice. Quote:
Burgers often have stuff in to bind them, sausages generally don't (although when making burgers I never use anything to bind them, I always use skins when making sausages though). The consistency of the middle of a sausage when raw is slightly different to that of a burger.
Burgers do not have anything to bind them, not good burgers anyway, no need to. some do use egg as a binding agent, but minced meat will hold itself together.While it have been many years since I made burgers and sausages, I still remember the days we used to. Those days there was a lot of extra stuff put into sausages, more so than burgers, like rusk for instance to bulk them up. Thankfully those days have gone and if you want to buy decent sausage it is now possible to do so. The same with burgers. I am thinking of making my own burgers at some point again, maybe for the BBQ I am going to have in a few weeks time Not sure if I could be bothered with sausages and you really have have a machine to stuff the skins and it have been a long time since I used one of them. |
|
|
|
|
|
#13 |
|
Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
|
Quote:
Never had sausage from Walls before, I normjally get mine from a butcher or failing that one of the better quality supermarkets own label
Anyway, I was in Tescos last night on the way home from town, forgot to get some bits from Sainsburys and I thought a nice sausage bap would be in order. Looked at the sausages and noticed Walls Skinless for a squid and on the pack it says tasty, which I do need at the moment. They are not bad at all, they are tasty, sure they got a bit more junk in than better quality sausages, but one good thing is that they only take about ten mins to cook on the griddle. Not bad at all, e.g http://2.bp.blogspot.com/-CuofLsBwNl...ork+-+Pack.JPG Sausage have become so poncy over the last ten years, boasting of '90% pork content' and available in all sorts of permutations e.g. 'matured pork with wild garlic and cayenne'. Pffft. I can't abide expensive meaty sausages - they're thick and fibrous and taste grainy. I'd far rather the dodgier sausages that remind me of childhood suppers! Cheap chipolatas in a soft bap with cheapo margarine and a good dollop of ketchup - heaven
|
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Jun 2011
Posts: 3,725
|
Quote:
I think most people will realise that the meat is not going to be great meat
Here are the the ingredients Our Wall's sausages are free from artificial colours and flavourings. Pork (65%), Water, Potato Starch, Rusk (Wheat). Ingredients less than 2%: Vegetable Protein, Salt, Yeast Extract, Stabilisers (E450(i) and E450(iii)), Flavourings, Dextrose, Preservative (E223), Onion Powder, Antioxidants (E300 and E307), Colour (Cochineal). so yes they are not great,k but they do taste nice. Burgers do not have anything to bind them, not good burgers anyway, no need to. some do use egg as a binding agent, but minced meat will hold itself together. While it have been many years since I made burgers and sausages, I still remember the days we used to. Those days there was a lot of extra stuff put into sausages, more so than burgers, like rusk for instance to bulk them up. Thankfully those days have gone and if you want to buy decent sausage it is now possible to do so. The same with burgers. I am thinking of making my own burgers at some point again, maybe for the BBQ I am going to have in a few weeks time Not sure if I could be bothered with sausages and you really have have a machine to stuff the skins and it have been a long time since I used one of them. I've got a good mincer with a sausage attachment. They're pretty easy to do but it's a bit of and art getting the right amounts of ingredients, unlike burgers you definitely need a recipe and can't just chuck things in willy nilly. I wasn't saying that people wouldn't know what was in them, it just made me laugh that you said the packet saying "tasty" was a reason to buy them. |
|
|
|
|
|
#15 |
|
Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
|
Quote:
I never buy burgers nowadays, homemade are really easy and miles better, I enjoy making different varieties and experimenting. As I said I never use anything to bind them but a lot of recipes suggest you should.
I've got a good mincer with a sausage attachment. They're pretty easy to do but it's a bit of and art getting the right amounts of ingredients, unlike burgers you definitely need a recipe and can't just chuck things in willy nilly. I personally feel educated, indeed enriched, for having being shown such an insight into these innovations. As you say, it is an art, and I'd say the craft is even within the realms of whom we might call the artisan. |
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Apr 2012
Posts: 185
|
I hate meat snobbery, lips and bumholes are still meat and as long as their safe why should they be be looked down upon compared to a flank? A animal has given its life so you can feast on its proteins so be thankful, cavemen would laugh at us.
|
|
|
|
|
|
#17 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
Quote:
I never buy burgers nowadays, homemade are really easy and miles better, I enjoy making different varieties and experimenting. As I said I never use anything to bind them but a lot of recipes suggest you should.
I've got a good mincer with a sausage attachment. They're pretty easy to do but it's a bit of and art getting the right amounts of ingredients, unlike burgers you definitely need a recipe and can't just chuck things in willy nilly. I may make some burgers for the BBQ, depends on how I feel. Quote:
I wasn't saying that people wouldn't know what was in them, it just made me laugh that you said the packet saying "tasty" was a reason to buy them. |
|
|
|
![]() |
|
All times are GMT. The time now is 17:46.

