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Sausages just ain't what they used to be.

G G Jean

G G Jean

Brummy Wench.
Have not had a decent sausage for ages although I am not that keen on them. Peter loves his bangers and mash and sausage egg chips and beans. When we do find somewhere that does a decent one they never taste the same twice. I even had a go at making them in a machine bought the skin from the butcher but no matter how hard I tried they came out all different shapes and sizes so cats in care aquired the gadget. We go to Bridgenorth when we are at the van but only buy enough for one meal as they are never the same after you freeze them. Pete did like the Bernard Matthews turkey sausages but they have stopped making them. If anyone could let me know of a good make or a shop in the Great Barr area that sells them I will give it a go. TTFN. Jean.
 
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Jean I think it's all down to taste. Coming from a family of butchers I well remember the sausage machine my uncle would say a leg of pork in every link....lol I said and how much bread!!! There was a brilliant shop in Ledbury for sausages in the 1980's. I know what you mean for consistancy!
 
Gills Sausages are very tasty Jean ,but then again people have different tastes, i do agree it is very hard to find a decent sausage if you know what i mean (lol)
 
Saw a prog last night "Young butcher of the year" and a man from Wythall came second. His sausages evidently were spectacular. It is taste, I like lots of meat and texture and my brother in law prefers loads of rusk so that they relly bang. I havent noticed deterioration or alteration by freezing if like with all cured or salted meat you only freeze for a short while.
 
G G Jean said:
Have not had a decent sausage for ages...
Click to expand...

Why did I laugh so hard that I had a coughing fit at that, eh?
Must be something in the glass of wine I had.

Anyway, the best sausages BY FAR in the midlands come from:

Bowketts of Oldbury
686 Wolverhampton Road
Oldbury
West Midlands
B68 8DB

That's on the corner of Wolverhampton Road (A4123) and Leahouse Road see here

(I don't have a connection with them other than buy their products when I'm in the area.)
 
My experience has been almost the opposite of Jean's. Twenty years ago, it was quite a job to find a good sausage (or loaf or glass of real beer for that matter), but today I know several butchers who do excellent bangers, and I'm quite well served for beer. As for bread, I either make it myself or go to one of the Polish or German shops here.
Peter
 
Chatsworth farm shop produces the most fabulous sausages, go a week before you buy them and you can see the pork running around the pens. The second best sausages, as is their Black Pudding and faggots are from the butchers in Wednesfield High St. Both are a little far from Gt Barr but worth it if you buy in bulk and then freeze them.
 
Hi Jean, have you tried the Co op, I had some coop Irish sausages the other day and they were very good, someone once told me if you saw what some butchers put in them you would never eat another one. Bernard.
Quote Save water Shower with a friend. STWB.
 
Lashford Sausages are still pretty good and the ex manager at Walter Smith's Butcher shop in Knowle won many a competition even beating Lashford's who had advised him he would do well to get a Silver. He is now out at a farm shop near Lichfield having been poached from Walter Smith's.
 
When i had my little sausage emporium, every one commented on Wolsey sausages, how much they liked them, just like sausage's used to be. I used to get them from a meat market trader. Might be worth asking your butcher about them. they are just an ordenary British pork Sausage with lot of flavour.
 
Thanks everyone I will answer you all in the morning as I clicked on the snug thread wrote almost a page on there and realised I was on the wrong thread and didn't in the end post it. Think I will have a bit of Lloyd's wine if it has that effect on you. Jean.
 
Do you remember this little chap? He obviously loves his "shawshajshes"

[ame="https://www.youtube.com/watch?v=DrX-Yv8gLB8"]YouTube- talking dog (prince)[/ame]
 
Jean, Any sausage i have has to have over 70% pork in it, i get my sausage from Costco Wholesale (You have to be a member) and it is 98% pork, they are nicely seasoned and are delicious!. Len.
 
I'm surprised you can get such a high meat content, Len.

"There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labeled Pork Sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the Pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as Pork Sausages and are simply labeled 'Sausages'. These typically contain MSM (Mechanically Separated Meat) which under EU law can no longer be described as meat."
https://en.wikipedia.org/wiki/Sausage
 
Will answer all your replies in the morning as I have had to write an important e.mail and I go to bed with a smile on my face. Take care all. Night Night. Jean.
 
Lloyd, Sorry i got the pork content wrong they are 95% pork £4.75 for 1.2kg and they do not shrink. Len.
 
When I lived in Knowle we always used Lashfords but haven't had them for about 12 years. I've started buying "Black Farmer" ones. He's a black farmer (no surprise!) who was born in Jamaica and came to live in Brum. He now farms in Devon. I go for the bog standard not-messed-about ones. I usually get them from Sainsburys.
https://www.theblackfarmer.com/
And no, I've no connection!
 
Hi David - Lashfords closed their shop rather suddenly when they decided to be just a manufacturer and supplier. They left all of the equipment however and in what seemed no time the new Walter Smith's manager was chasing their tail at sausage and pie competitions all around. It got so you could hardly see into the shop for certificates or should that be Susstificates as my Old Man would say.
 
hi guys
theres only been two of the best saugage makers in my life
and that is thompsons the butchers of aston
lichfield rd and they was all pork
lovely sizzlers ; and the other one
was walter smiths; they was bosting ;
but now we stock up with icelands
pork and beef sausages because my sonwill not eat any other sausage now he tried a variety of other saugages
but he thinks they are brilliant
do any of you buy the tradional black pudding
i buy a ring every week.we started young on the black
pudding [ guess where ; ] thompsons
but i must admitt it is very hard tofind the tradional black pudding being made alot of themstate its tradional but when you take it home and cook it - it falls apart
but i travel to studley to a home cure farm shop
just along from coughton court along the rd fromthe hall
and get my meat and black pudding
i could eat it until the cows come home
i seen last week on the news regarding the recession
people are resorting back to the old tripe ; pigs feet and even the pigs head like we used to do years ago
how about that then;
have a nice day every body ,happy eating , and watch those calores you ladies
best wishes astonian ;;;;;
 
Yes Astonian I like Black Pudding too, the best I've found is from a butcher in Chesterfield market - a bit far to go but if I'm nearby I try to call in and get some.
It's not the ring type, but a round cake about 8" across and 3" high, I get a whole or half one, cut it up and freeze it but it doesn't stay around long!
 
I am going to make a note of all your suggestions and cook them and ask Pete for a mark out of ten over the next few weeks and come back with my findings. Making sausage rolls later and skin the sausage for the filling. Much less messy than sausage meat. Lloyd thanks for that clip. I used to love to watch that little dog and we had a rescue dog once we nicknamed Sandy sausage because it was the only way Pete won her over by feeding her bits of sausage that she loved. Weather looks good for tomorrow so may go sample a few German sausages at their market and of course their beer. Astonian can you remember the name of the butchers on the Witton?. It was called a pork butchers and I too was brought up on Thompsons chitterlings. Preffered them to sweets any day and am still the same. That black pudding sounds good Lloyd we are due to visit our friend in Boltsover so may stop off. Got to dry me hair now. TTFN. Jean.
 
hi Lloyed
how are you today ?.fine i hope
just like you it does not long in my fridge
i must admitt.
also i must admitt i have not seen any of these round
cake style black puddings is it just side of the country they
do it ?.
i will be going to black pool next friday for the week end
and i shall be staying at the northbek castle hotel
where there black pudding is great ,and you can have as much as you want we go there twice a year for the dancing competitions
but there is a butchers in fleetwood whom is a cracking home cure butchers andthe black pudding up north is terrific
we get the tram to fleetwood and bring a load of it back
and stick in our freezer ,i must tell you thou
its only me who eats it in our house
the old dutchess only eats her white irish pudding
but i tell her theres no comparison to our black pudding
have a nice day best wishes astonian;;
 
Alan I have had the white pudding but was not keen at all. I like the white part of the black pudding. It was my favourite food as a child from Thompsons of course. I was put off once by our neighbour who was a slaughter house man [we never went short of a fiew choice cuts] and he said after they bled the animal their blood would go down a trough and very often the animal itself was condemned after they found a growth but the blood still went into the food chain. I shouldn't think that would be the practice today. Our friend Bill the farmer used to make it years ago and I hope this does not put you off your breakfast but they used to drink the blood when it was warm. YUK. Well I am still dripping wet and must dry my hair. Bye. Jean.
 
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