Sausages - what's really in them!!

Angelina-M

I have made sausages a couple of times using just belly pork and pork shoulder. I added breadcrumbs to make them look more like bought sausages, however the kids werent keen as the texture was firm, more meaty. They are used to the squishy ones from the supermarket.

I'm going to have another go soon and this time maybe add more fat (I cut it off last time) and more breadcrumb filler.

I actually enjoyed them but they were very 'solid'

Becles

Who cares if it's snout and ears in them, when they taste so yummy

I usually buy the more expensive sausages rather than the value ranges. I've noticed that when cooking, less fat comes out of the more expensive ones.

Sainsburys butchers choice are my favourite ones. Nice and lean and a lovely flavour. There are in packs of 8 in the chilled section and are often on BOGOF.

Pandora123_2

I don't think anyone would buy pig ears and snouts if they were on a styrofoam tray and covered with clingfilm in the supermarket, so that's why they make them into sausages. :rotfl:

According to this article, sausages can contain jowls, "the bit of the pig from the earhole to the end of the snout" which "contain the pituitary glands and therefore tend to be where drug residues or disease are concentrated."

Premium sausages containing none of the nasty stuff go for (according to the article) around £3/pound.

Why don't you give veggie sausages a go? I know people who aren't veggie but will only eat veggie sausages because of what goes into the meat ones. My favourites are the Lincolnshire and Sage & Marjoram ones made by Vegi-Deli and available at Holland & Barrett and other health shops. DH says they're much nicer than the meat ones he used to eat. I've also seen a vegetarian toad-in-the-hole in the frozen section at Tesco's, but I haven't tried it myself.

:A

newlywed

I've never had a problem with gelatine and know what that's from, but somehow this disturbed me more. I thought that this kind of stuff was the stuff they couldn't count as meat and therefore was a much smaller percentage of your sausages - the thought that it is classed as "meat" and you could in fact be eating 80% snout, ears and eyes kinda put me off!!!

thriftlady_2

Pandora123 wrote:

I don't think anyone would buy pig ears and snouts if they were on a styrofoam tray and covered with clingfilm in the supermarket, so that's why they make them into sausages. :rotfl:



:A

Exactly, sausages are a thrifty and resourceful way of making the most out of an animal reared for food.

newlywed

Pandora123 wrote:

According to this article, sausages can contain jowls, "the bit of the pig from the earhole to the end of the snout" which "contain the pituitary glands and therefore tend to be where drug residues or disease are concentrated."

Premium sausages containing none of the nasty stuff go for (according to the article) around £3/pound.

Why don't you give veggie sausages a go? I know people who aren't veggie but will only eat veggie sausages because of what goes into the meat ones. My favourites are the Lincolnshire and Sage & Marjoram ones made by Vegi-Deli and available at Holland & Barrett and other health shops. DH says they're much nicer than the meat ones he used to eat. I've also seen a vegetarian toad-in-the-hole in the frozen section at Tesco's, but I haven't tried it myself.

:A

Thanks for that article. I'll definitely be re-thinking how much I pay for sausages in future, and will keep a look out for the vegi ones. Cheers.

seraphina

I think it's a good thing that sausages use parts of meat that people normally wouldn't touch. It's such a waste to rear an animal for only the premium cuts of meat, and then throw away the rest.

I would, however, buy from reputable sources, but then I'd do that with any meat.

Another vote for veggie sausages - I'm veggie and we eat predominantly vegetarian food in the house. The cauldron and tivall ones are especially good.

Money~Bunny_3

You can find Vegi-Deli sausages in many branches of Holland and Barrett. They are about £1.99 for eight or ten. I freeze them and use as needed. I think they're nicer than Quorn or Cauldron ones and have a better texture and taste.

To be honest I happily eat most bits of a pig in sausage, but the pituitary glands and drug residue? Urk. I assume that wouldn't be a problem in organic sausages though.

Twinny99

If it tastes good then 'down the hatch' it goes :rotfl: :rotfl:

tr3mor

I'd love to see Hugh Fearnley-Whittingstall serve that dozy woman his roasted pigs ears. Why would you want any of the pig to go to waste?

As he says "use everything but the oink!"