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Sausages just ain't what they used to be.

Peter Sellers & Sophia Loren, Bangers and mash. Len.[ame="https://www.youtube.com/watch?v=aGFpVN2xwXU"]YouTube- PETER SELLERS & SOPHIA LOREN - 'Bangers And Mash' - 45rpm 1961[/ame]
 
hi guys
if you don,t like your sausage make a toad in the hole with it
and then make a bubble and sqeuke and make a thick gravvy with it
and well seanoned#
as any body tried kippers in custard yummi
good evening all------ best wishes astonian ;;;;;;
 
Problem with sausages,and many other products is we're chasing our youth as much as the taste.
Go into any of the supermarkets,full of choice,from the good,to the bad.But here we're searching for the past,and how our younger bodies reacted to their ingestion.
The British sausage is a simple affair,compared to other countries,and it's surprising how easily many companies make a mess of them.

Trouble is with such a phenomenal choice available these days we've become picky,any high meat content sausage should be fine,but we're still searching for that magical ingredient,the taste buds of our youth.
Even school dinners tasted good when you're young,as did lard sarnies,but would you enjoy it now? Probably not,as we've moved on.
 
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School dinners NEVER tasted good, but then I hated green veg, now I love it. (What was the fascination with "Chocolate concrete and pink custard", anyway??) Our tastes do alter, as do the ingredients of foods (sausages in this case) and the way we cook them. So called 'healthy' sausages now, grilled to reduce the fat content - it runs out - will never compare to what we want to remember of the old sausages with thick skins fried in lard or dripping. They were thicker, too, so sometimes the meat was still pink in the middle!
 
HI Lloyed
yes in those days they was the real food
and they was most certainly the best
in the true word --real bangers ;;
best wishes astonian ;;;;;
 
wessex said:
Problem with sausages,and many other products is we're chasing our youth as much as the taste.
Go into any of the supermarkets,full of choice,from the good,to the bad.But here we're searching for the past,and how our younger bodies reacted to their ingestion.
The British sausage is a simple affair,compared to other countries,and it's surprising how easily many companies make a mess of them.

Trouble is with such a phenomenal choice available these days we've become picky,any high meat content sausage should be fine,but we're still searching for that magical ingredient,the taste buds of our youth.
Even school dinners tasted good when you're young,as it lard sarnies,but would you enjoy it now? Probably not,as we've moved on.
Click to expand...


That's just my point, a true-blue British 'banger' of 'traditional' taste doesn't have as high a 'high meat' content as many sold today (I mean the so-called 'quality' sausages, not the cheapo types) ....you need some bread and cereal to allow the sausage to maintain its shape, moisture content and to allow the flavour to come through.
 
Thanks for the bangers and mash Len, and Alan are you serious kippers and custard. Sure you are not pregnant?. I think I would prefer Lloyd's chocolate concrete to that. Oh well it's Aldi's Irish pork sausages this week. Will let you know what their sampler thinks. Jean.
 
I've only just read through the thread and saw Leonardjob's comment "Saw a prog last night "Young butcher of the year" and a man from Wythall came second. His sausages evidently were spectacular."
I've been a customer of that particular butchers for years (I grew up just off May Lane in Wythall) and I was fortunate enough to be the guinea pig for Chris' sausages (although in patty form), and yes they were indeed spectacular. It's a proper butchers run by a chap called Mark Honnor who really knows his meat and as well as their own they also have Lashfords sausages. MP Honnor family butchers, 65 May Lane, Wythall, Birmingham.
 
Well you know I wouldn't let you down on this thread, never one to miss a chance.
Here is the grave of Henry Palethorpe at Key Hill Cemetery.
 
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hi jean
back again ; just wanted to say i have never had kippers and custard;
through out my entire life. and i don,t surpose any body as
it was abit of a tear jerker being sad meaning cornie joke
but i had taken it from context from my mothers saying
when she was making a snide remark about a person she did not like
specialy in my growing up days if the person spoke posh up the terrace
she would always say about them ;Oh they are only kippers and curtains
meaning thay aint got a penny to there name
and have a posh pair of curtains hanging up in the window and want to be seen with a packet of kippers in there hand which was really cheap especiali McCraes
kippers after the war years ;; HIP-HIP HIP Mc CRAEAS KIPPERS
WAS THE TV ADVERT --YEH Do you remember them now
best wishes
 
Alan of course I knew you were kidding but I have never heard that saying. Have heard of kippers and curtains where it meant you look pooooosh on the outside but inside is a different kettle of fish. Cooking more sausage rolls tomorow as Pete loves them. Take care. Jean.
 
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Sausages are better than ever for me,I always buy local produce when I can.Our country market has excellent sausage,so do others,Ledbury has two butchers who have won prizes for their sausage.Have just put my order in to a local smallholding for my xmas pork,their sausages will be amongst the best.
Nah,my memories of sausage when I was a lad,are nowhere near as good as today.
 
John those look good enough to eat. Next time we are at the van we will take a ride to Beamans in Bridgenorth as there's are lovely. The Aldi British sausages Pete said not again thanks. Will try their Irish recipe ones next time. Jean.
 
Back to the subject of a good sausage. Due to my topples [not tipples] I am afraid the great British sausage has not been on my mind of late but Pete cooked Walter Smiths pork sausages yesterday and they were ace. Will be going to the Beacon in the morning to buy some of their's. Bye. Jean.
 
Bought a pack of Potters sausages the other day and when I grilled them all that horrible white fat came out but Pete said they were OK but have gone back to Walter Smiths best pork sausages. I bit a piece of the end of one of the Potters sausage but were not impressed at all. Will be going to Bridgnorth shortly and will buy some from there. Jean.
 
A local butcher/ delicatessen was advertising venison sausages. Wonder what they are like ? I have been compared with a rubbish bin and garbage disposal unit as far as my eating habits go. I suppose they would go down alright, most things do.
 
Richard we had some and venison burghers from the farm butcher on the Beacon but they were a bit dear. Tasted lovely but what spoilt it or myself was the butcher took us in the back to see the animal hanging and still had his head and coat on. We still went back the following day to buy the sausages and burghers. Jean.
 
Jean I once ordered the Christmas turkey straight from the farm and when I called to collect it I wondered for a moment why the fields were empty and all was so quiet - Doh! I then realised why my Wife refused to come with me.
 
When I worked at Portway and Bransons Cross the stables backed onto a turkey/chicken farm and it was horrible one morning as the field was empty, well ,not quite it was full of feathers. Talking about turkeys we still cannot find Bernard Matthews turkey sausages yet they do all sorts of other turkey things. Jean.
 
HI Jean
there as ever only been three sauage makers in history for me making brillient sauages
and you name one
one and only thompsons the grand masters butchers in the trade of aston .
secondly ; smarts the butchers ,
thirdley ; stodards of hockley and spring hill ;
and the only surviving brilient makers and for there qauility of meat ,and sauages
are the forth one , walter smiths generation after generation they still turn them out
good old walter ; -- whom ever he may be ;;
keep on frying guys ;
have a great day . best wishes ASTONIAN ;;;;;
 
We have a small independant butcher near Halesowen who has won a small number of various awards over the years. He makes chicken sausuages with 100% chicken meat, no skin or fat. They taste delicious and really low fat which is good for my weight battle.
 
Like that Bill. I might have another go at making my own sausages but will have to get another sausage maker. Jean.
 
G G Jean said:
Richard we had some and venison burghers from the farm butcher on the Beacon but they were a bit dear. Tasted lovely but what spoilt it or myself was the butcher took us in the back to see the animal hanging and still had his head and coat on. We still went back the following day to buy the sausages and burghers. Jean.
Click to expand...

Jean whats the differnce Pork, Beef & Lamb comes from animals?
 
All taste totally different Alf. Don't forget some religions ban eating pork while others won't eat beef. On the other hand it is just preference. I think meat is more tasty the fattier the joint no matter what the animal. Jean. PS. Of course in some country's horse meat is a favourite.
 
wessex said:
Problem with sausages,and many other products is we're chasing our youth as much as the taste.
Go into any of the supermarkets,full of choice,from the good,to the bad.But here we're searching for the past,and how our younger bodies reacted to their ingestion.
The British sausage is a simple affair,compared to other countries,and it's surprising how easily many companies make a mess of them.

Trouble is with such a phenomenal choice available these days we've become picky,any high meat content sausage should be fine,but we're still searching for that magical ingredient,the taste buds of our youth.
Even school dinners tasted good when you're young,as did lard sarnies,but would you enjoy it now? Probably not,as we've moved on.
Click to expand...

Wessex still like Sardines Lard for cooking Also Beef Dripping and we had no choice 70 years ago.
 
Hello Jean, I am still buying sausages from Costco they are still the best i buy, Wetherspoons serve up some very nice sausages on a variety of their of meals, Lincolnshire named i recommend them. Len.
 
Linconshire 's too herby for me , the best about by a long shot are Sainsburys outside hand reared English pork "stonking, Bosting"
 
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