Sausages!

The_Last_Username

@ zzzt . . . . .
Those Nürnberger Bratwürste - they do thin ones in Lidl and they ARE good - in fact exactly the sames as the ones my Sister buys when we're in Germany!

Ilona

I used to work in a sausage factory a long time ago, it put me off sausages for life. Disgusting things they are. Now I don't eat any meat at all.
Ilona

SailorSam

I wait untill they're on offer, usually get Tesco low fat 'butchers'. I study the traffic lights and percentages before deciding which to buy.

Torry_Quine

I would rather have less sausages than buy the cheap ones! Butcher ones are best.

nlpnlp

Sorry to sound all middle class but I was so unhappy with the low meat content and more imprtantly the low meat quality that I bought a sausage making machine and make my own. People are bandying around a few different level of meat percentage - the recommended high quality home made percentage is approx imately 68% meat, 15% rusk and herbs and 17% water.
So a sausage with 40% meat or 98% meat is going to be poor in my opinion. And the definition of meat is apparently:

to skeletal muscle with naturally included or adherent fat and connective tissue.

Making my own sausages I use supermarket shoulder pork generally £3 a kilo, so at 68% meat works out at a reasonable price. If I did go for a supermarket brand Richmonds would be at the bottom of the list - low meat content, full of fatty liquid - and butchers choice at the top along with 'proper' butchers homemade sausages.

JIL

I buy premium or from a farm shop. Husband loves a Saturday morning sausage.

[Deleted User]

Where do people get the idea that high meat content is better? Too much red meat is associated with a higher risk of bowel cancer.

A bag of these lasts me three months, and my red meat consumption is less than half the recommended maximum.

geordie_joe

jack_pott wrote: »

Where do people get the idea that high meat content is better?

The more meat that is in a sausage the less room there is for "rubbish filler".

jack_pott wrote: »

Too much red meat is associated with a higher risk of bowel cancer.

But that doesn't actually mean anything. It's just something researchers say because they didn't find anything. Being "associated" doesn't mean it causes, it just means some people who eat red meat got bowel cancer, but people who eat little, or no red meat also get bowel cancer.

As for a "higher risk", it means absolutely nothing unless you say what the risk was before and what it will be after.

For example, if I buy a lottery ticket I will have "a risk" of winning the jackpot. If I buy two lottery tickets I will have a "higher risk" of winning the jackpot. But what are my chances of winning with one ticket, and what are they with two tickets?

jack_pott wrote: »

A bag of these lasts me three months, and my red meat consumption is less than half the recommended maximum.

So?

A._Badger

geordie_joe wrote: »

So?

I think we were meant to applaud the righteousness.

WantToBeSE

I always buy mine from the butcher. 78% meat and taste amazing!