What sausages do you buy ?

MrsBartolozzi

I buy Sainsbury's taste the difference sausages. I espesially like the ultimate outdoor reared ones with 95% pork.
They are on special at £1.72 for 400g at the moment - a good deal!

Pretani

I bought Sainsbury's butchers choice yesterday and I'm not impressed at all, too much bread mix in them making the sausages go limpish.

deanos

Yeah there is nothing worse than a limp sausage :eek:

MrsE_2

I only like chipolatas with breakfast, I can't face a fat sausage at breakfast (no pun intended).

I can eat fat sausages at other times.

J-Man_4

I only eat sausages 90%+ pork. My favourites are Debbie and Andrews. Richmond's 42% pork are enough to make anyone queasy.

Infact when it comes to it, i often spend ages on the aisle examining the pork content in them all. The worst i ever came across was Bookers 'Bangers' ..i think they had 5% meat in them or something. It was shown on TV a while ago trying to find the worst sausage.

1carminestocky

MrsE wrote: »

I only like chipolatas with breakfast, I can't face a fat sausage at breakfast (no pun intended).

I can eat fat sausages at other times.

MrsE_2

Some many of you rate these Debbie & Andrews........

I think I should try them again......

I've never seen chipolatas by then though????

charlies_mum

Thanks for all the replies, I think the local butcher and Debbie & Andrews are coming out favourites. I looked for these in Asda yesterday, but doesn't look like they stock them.

Will have to try Tescos

Enterprise_1701C

This thread brings back memories. We used to get our sausages in a little butchers in Claypole, Notts. Proper Lincolnshire sausages they were, this was when butchers were still allowed to slaughter their own livestock. I have NEVER tasted sausages like them since, I would pay a fortune for those but even expensive Lincolnshire sausages just are not the same. This is not some dim and distant memory, the last batch must have been within the last 15 years or so and even impressed my OH. If only the government didn't insist on interfering with all this elf and safety stuff!

On that note, I now use value sausages and use sauces with them to get some flavour, unless I am cooking them on their own in which case I use a reasonable make that is on offer cos nothing will equal the old ones.

Teahfc

My Cousin is a Butcher producing his own Sausages have many a time discussed what goes in his 'own recipe' :rolleyes:.... The better sausage is between 72-82 % pork with at least 60% of that being from the Shoulder. He was given a recipe that made sausages for as little as 27p per lb :eek: needless to say he does not make them.

A interesting thing I did find out,the red coloration is made up of the bones after being boned out and meat removed are then crushed through a industrial mangle and and made into a binding paste :eek:. used also in Pork Pies.I guess another if you knew what went into them you would not eat them ..but once again not something my cousin puts in his products.