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Sausages just ain't what they used to be.

I'm quite fond of sausages, but I don't really go for sausage rolls. The pastry absorbs so much grease, and doesn't seem to be a natural partner to me.
I appreciate Cornish pasty-style dishes, but they can also get a bit soggy. I would go more for a spicy mix of minced meat and finely-chopped onion in a filo pastry, but you must eat straight away.
Also pasties with cheese father than meat are quite nice.
Above all, I think, it's the re-heating of pastry next to meat or cheese which I don't like. It all gets so gooey and greasy.
Peter
 
Coming from a family of butcher's on my Mom's side, for many years my uncle would make our sausages. He would present them to Mom stating there was a side of pork in every link......typical Butchers banter but they were good. Some have to much meal in them and are chewey. I love the German sausage at the Frankfurt Market in Brum they go very well with a cup of Gluhwein........mmmmm
 
In talking about sausage why has`nt that very popular game, played by young & old members been mentioned?, its called hiding the sausage!!. Len.
 
Peter when I cook my sausage rolls I put them on a non stick baking tray with holes in the bottom so a lot of the fat in the puff pastry drains through into a meat tin. I only eat a couple when I make them but Pete see's off the rest. I do a cornish pasty with left over chicken mustard cream and a couple of other ingredients. My twins used to take them to work at Wyndley many years ago and the staff used to drewl when they re heated them. Take care. Jean.
 
The best sausages around here are Newmarket sausages. I just wish I could send you all some. There is a shop called 'The Pork Shop' in Newmarket and they are the only maker's of these lovely banger's.
 
Jean, you are having us on you MUST have played hide the sausage, how long have you and Pete been together?!!!. Len.
 
You can't get decent sausage for love nor money here in Brighton, it
has a huge vegetarian sector.
So I've imported my own-help yourself with pleasure.
 
Perhaps Jean you would prefer theses as you like spicy
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things?
 
During the war there were signs saying

''Walls have ears.... they put them in their sausages'' lol

Mossy
 
and we musnt forget the other two senses, smell and sight as both the snout and eyeballs end up in economy sausages....YUK!
 
Best sausages I ever ate were at a B&B in Alston, Cumbria, years ago. I asked the old dear who ran the place where she got them, and she told me a butcher's in the centre of Alston. Where I duly went, and bought a couple of pounds. As I was paying, the butcher asked me if by any chance I was staying at Mrs So-and-so's B&B and I said that I was. He told me that she fried them in chicken-fat....which I have never had the heart to try myself, thank you very much.

However - go to Lidl and buy a pack of cooked Nuremburger sausages. Very small, but 15 for £1.19 - tasty and rather spicy. These are really good, just the job for an egg-and-sausage doorstep of a morning.

Bon appetit,

Big Gee
 
John of course you are a signwriter like my uncle was and you are a wizard at computer art. Bernie guess that blokes wearing hot pants but will keep my other thought to myself. Mossy I do remember that saying too. Big Gee will put those on our list of must try's as there is a Lidl by the Beggers Bush. Bye. Jean.
 
johndavies said:
and we musnt forget the other two senses, smell and sight as both the snout and eyeballs end up in economy sausages....YUK!
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There is absolutely nothing wrong with eating a pig's snout. If that's the worst you've had in a sausage, then you're doing damned well!
 
hi all
having worked as a blood boy in b,ham meat market I can assure you the porkers snout is the least of your worry's
regards
paul
 
Thanks Dave but I don't think I will encourage him anymore. Never know what he might come out with. Ta. Have a good day. Jean.
 
Sausages have a dubious reputation, and deservedly so in many instances. The secret is, is to 'know thy butcher!' As my old Gran used to say : ''If a butcher eats his own (whatever) it's probably o'k''.

When Gran made sausages they were always of the 'banger' variety, a mixture of pork and beef and/or whatever else was available. It is true that all manner of bits of meat from the walk-in shop freezer was used, but it was all good stuff; it just didn't look so good, is all.

She swore that you could NOT make a good sausage from just meat! She used to add about 15-20% of bread/cereal to the sausage mix. This filler helped to keep the shape of the sausage during cooking and, as the meat contracted during cooking, this filler used to swell and absorb the fats/juices lost from the meat; thus maintaining both shape and moisture. She also added a few tomatoes to add colour and, if the mixture felt as if it needed an extra measure of 'binding' she would add a banana, or an egg, too. She seldom added much in the way of seasoning, beyond what was absolutely necessary, believing that anything that was highly seasoned was an attempt to hide something!

It was 'experience' that told her what to add, to maintain a consistent product, because each batch would have, to some degree, different constituents...the entire point of the 'sausage' is to use-up left-overs and scraps.

And yes, Gran ate her own sausages! Her black-puddings were deeeeeeelicious and her enormous pork-scratchings were to die for (and not 'die of'!).... a poke of her pork-scratchings, just three or four giant 'collops' to the bag, would last me for half a day of earnest chewing. I remember my jaw tiring before I could finish; I'd have to keep the rest for later! But, like the sausages, they were ONLY made when the materials allowed; they were 'scrap' products and not a regular offering.

So, beware of any butcher who advertises solely 'prime beef (whatever) sausages'...as according to gran, he's either a liar, a fool or a bad butcher! Or, I suppose one might add 'he has daft customers with more money than sense, or taste-buds!
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John that reminds me about my daughter in laws dad who used to make sausages during the war and because of what went in them he said he would never eat a sausage and never did. My Barr Beacon butcher shows you the tray of pork that he is going to use to make them and there is little or no fat on it. Pete does not like the salty taste though. Bye. Jean.
 
G G Jean said:
John that reminds me about my daughter in laws dad who used to make sausages during the war and because of what went in them he said he would never eat a sausage and never did. My Barr Beacon butcher shows you the tray of pork that he is going to use to make them and there is little or no fat on it. Pete does not like the salty taste though. Bye. Jean.
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You have to have some fat; if it isn't on the meat, he'll add it from elsewhere....better that it comes from the same source! But yes, that's an example of too good meat being used wastefully (depending upon the price of the sausages?!?!?) on a lesser product....it's a crazy world! As for added salt, most pork these days is chemically cured and is salty enough as it is. I suppose it's as much the fault, these days, of the customer, as of the butcher, as there are less than half the 'cuts' of meat than there used to be....thus probably more 'scraps' to be used for sausages and the like. Often 'cheap cuts' cooked properly, tastes better than expensive cuts misused.

I've now talked myself into a real fancy for a sausage sandwich!
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john knight said:
Who's ever heard of putting banana in sausage.
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Believe me, you haven't heard the half of what goes into sausages!

However, fruit is/was often used to increase either colour, moisture and, as with a banana, it's adhesive quality. Bon appetit!
 
A late uncle of mine was a butcher, he would never eat sausages, "I know what goes in 'em!" he would say.
Still, they taste nice, don't they!
 
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