Sausages!

xMonsoonx

I only buy sausages with more than 90% pork, but more than that is has to tell me what part of the pig is from, for instance 95% pork shoulder (tails and snouts are still pork!)

stephen77

xMonsoonx wrote: »

, for instance 95% pork shoulder (tails and snouts are still pork!)

tails and snouts can not be labelled as pork under QUID rules.

im-lost

comeandgo wrote: »

What do you regard as actual meat? I think the percentage of actual meat is very low. With sausages you will have rectum, innards and other appetising parts.

No you won't clearly you have no concept of how the wholesale butchery industry works.

Rectums indeed, I think you're talking out of one.

stephen77

im-lost wrote: »

No you won't clearly you have no concept of how the wholesale butchery industry works.

Rectums indeed, I think you're talking out of one.

100% agree.

If they did putting a quid pork value on the sausage pack. It would be illegal for them to not list rectums as a separate ingredient.

Plus they would not be rated as a good sausage as full of tough connective tissue not suited to short frying.

Innards would make the sausage taste different.

Though premium sausage will often use hog skin as casing.

There will have been case of people trying to make a cheap buck by using less desirables cuts of meat. Though these will often make the product not nice and sales will show.

enjoyyourshoes

im-lost wrote: »

No you won't clearly you have no concept of how the wholesale butchery industry works.

Rectums indeed, I think you're talking out of one.

Post dispatch, you bleed out the animal (avoid tainting meat) with a Pig this is done by puncturing its heart. The you start to eviscerate which involves cutting out the 'anus' from the back quarters, this is discarded.

The tail may be kept along with trotters etc.

They do say that you can eat all of the pig apart from the squeak.

Pig cheeks are very tender and great to eat.

I suggest the more of an animal we can effectively use the better for the planet, the dead animal & ultimately ourselves. With the proviso that you now what you are buying.

Also the more educated we become in using different and cheaper cuts of meat, the better off we become.

Hocks of ham make great stock for soups etc and the meat taken off the bone added with apple, onion egg and mustard make a fantastic Pie.

stephen77

enjoyyourshoes wrote: »

Post dispatch, you bleed out the animal (avoid tainting meat) with a Pig this is done by puncturing its heart. The you start to eviscerate which involves cutting out the 'anus' from the back quarters, this is discarded.

The tail may be kept along with trotters etc.

They do say that you can eat all of the pig apart from the squeak.

Pig cheeks are very tender and great to eat.

I suggest the more of an animal we can effectively use the better for the planet, the dead animal & ultimately ourselves. With the proviso that you now what you are buying.

Also the more educated we become in using different and cheaper cuts of meat, the better off we become.

Hocks of ham make great stock for soups etc and the meat taken off the bone added with apple, onion egg and mustard make a fantastic Pie.

But these cuts not suited to quick fry sausages.

Pig cheeks are great, love them, It would be a waste to mince them and put them in a sausage though .
Save them for people who will give them the TLC they deserve.

Personally I like a lot of the so called "off cuts"