For me, its tescos cumberland sausages, although I am not a sausage connoisseur by any means, they are scrummy IMO
Which retailer has the best sausages?
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[quote=Asphodel;19525610]I couldn't say really, as I buy my sausages from butchers or farmers markets ... Pork and Apple,
Pork and Stilton and Mediterranean Lamb sauages are amazing
QUOTE]
Me too - our local farmers shop does a great breakfast sausage
Pork and Stilton and Mediterranean Lamb sauages are amazing
QUOTE]
Me too - our local farmers shop does a great breakfast sausage
I'm coming at this from a slightly different angle, as my mum used to make sausages for a local butcher. I grill mine on one of those George Foreman grills. Following my mother's advice I only ever buy premium range sausages. The Asda ones are very nice, but a huge amount of fat comes out of them, whilst the Tesco ones taste similar with a much reduced amount of fat pouing out. Personally I love Debbie & Andrew's Mediterrean sausages from Morrisons, but they are very pungent, and best used the day you buy them otherwise they will make your fridge hum!
Originally Posted by lesleyanne:
“I only ever buy sausages that have at least 85% meat content. M&S chippolatas are 97% meat. Apart from the meat content, I'm not fussy which supermarket they come from.”
“I only ever buy sausages that have at least 85% meat content. M&S chippolatas are 97% meat. Apart from the meat content, I'm not fussy which supermarket they come from.”
M&S chipolatas, Christmas 2006 Gluten free, no rusk. Christmas 2007 NOT Gluten free, now contains rusk, how to loose customers
Originally Posted by lesleyanne:
“I only ever buy sausages that have at least 85% meat content. M&S chippolatas are 97% meat. Apart from the meat content, I'm not fussy which supermarket they come from.”
“I only ever buy sausages that have at least 85% meat content. M&S chippolatas are 97% meat. Apart from the meat content, I'm not fussy which supermarket they come from.”
What most people don't realise is that the stated meat content can legally include up to 25% fat (30% for pork) and up to 25% connective tissue. Only quantities over this amount have to be declared separately.
http://www.food.gov.uk/foodindustry/...sguidebutchers
So your 'premium' sausage with 85% meat content may actually contain a fair lower percentage of lean pork meat.
Just to add... go to a butcher who uses the traditional mixture of lean and cheap fatty cuts to make his sausages, as others have advised.
I prefer to know that there is no MRM or other rubbish added.
I prefer to know that there is no MRM or other rubbish added.
Originally Posted by sparky_paul:
“What most people don't realise is that the stated meat content can legally include up to 25% fat (30% for pork) and up to 25% connective tissue. Only quantities over this amount have to be declared separately.
http://www.food.gov.uk/foodindustry/...sguidebutchers
So your 'premium' sausage with 85% meat content may actually contain a fair lower percentage of lean pork meat.”
“What most people don't realise is that the stated meat content can legally include up to 25% fat (30% for pork) and up to 25% connective tissue. Only quantities over this amount have to be declared separately.
http://www.food.gov.uk/foodindustry/...sguidebutchers
So your 'premium' sausage with 85% meat content may actually contain a fair lower percentage of lean pork meat.
”
You have to have a proportion of fat in sausages and burgers or they are dry and unpleasant. Burgers without fat just crumble.
If you want to get a lot of the fat out of sausages, it is best to bake them rather than fry them. Do this in a tin where the fat can run off and they are not sitting in it as they cook.
Prick the sausages and cook them well at about 200-210 deg C (at least for part of the time). Most animal fats will run off at that point.
I buy mine from the Farmers Market, Pork, Beef and horseradish, Lamb, they're all yummy and do not have loads of liquid coming out once you start cooking them. The same butcher does mince which is brilliant too, no added water. No more soggy messes just meat!
And the local Welsh Lamb, mmmm, plus the oven steak. I'm getting hungry.
Definately worth the effort of stocking up on them all once a month.
And the local Welsh Lamb, mmmm, plus the oven steak. I'm getting hungry.
Definately worth the effort of stocking up on them all once a month.
Originally Posted by Sambda:
“You have to have a proportion of fat in sausages and burgers or they are dry and unpleasant. Burgers without fat just crumble.”
“You have to have a proportion of fat in sausages and burgers or they are dry and unpleasant. Burgers without fat just crumble.”
That's true, that's why I added the point about a traditional mixture of lean and fatty cuts of pork for sausages. I prefer to pass on the connective tissue though.
I have a good idea what my butcher puts in the sausages from what's left on the bones, I get them for the dog - and he loves all the meaty bits.
I'd also add that a good quality sausage should never need pricking. Only the cheap ones explode...
Hang on a minute - we are talking about Sausages, right? What exactly constitutes "meat". Scrotums, bellies, Cartiledge,bloodveins,rectal tissue,saliva glands?!!
As far as I can tell, from M&S finest down to Tesco Saver sausages, all sausages are bollocks - usually literally.
Surely the whole point of Sausages is that they're made up of whatever's left of an animal once you remove the good bits.
The poncy sausages usually have coarser meat, and in my experience bigger bits of gristle.
All Sausages are vile, and yet they taste so nice.
Does anyone else share my contradictory views on what Jim Hacker in Yes Minister once referred to as "The emulsified high fat offal tube"?!!
As far as I can tell, from M&S finest down to Tesco Saver sausages, all sausages are bollocks - usually literally.
Surely the whole point of Sausages is that they're made up of whatever's left of an animal once you remove the good bits.
The poncy sausages usually have coarser meat, and in my experience bigger bits of gristle.
All Sausages are vile, and yet they taste so nice.
Does anyone else share my contradictory views on what Jim Hacker in Yes Minister once referred to as "The emulsified high fat offal tube"?!!
Has anyone noticed that the skin on sausages these days is very plasticky, its doesn't cut easily and is difficult to chew, definately not what they use to be.
Originally Posted by pickledlily:
“Has anyone noticed that the skin on sausages these days is very plasticky, its doesn't cut easily and is difficult to chew, definately not what they use to be.”
“Has anyone noticed that the skin on sausages these days is very plasticky, its doesn't cut easily and is difficult to chew, definately not what they use to be.”
A lot of sausages now are made with artificial skins which may explain it.
Originally Posted by fannyadams:
“Paul Rankin sausages are the best I think”
“Paul Rankin sausages are the best I think”
We're lucky enough to have 2 local(ish) butchers that do award-winning sausages in Crombies of Edinburgh and Findlays of Portobello - which are our 1st choices - but we, my wife in particular, do like the Paul Rankin ones as well (the pork and scallion version)
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