Sausages!

[Russ]

What does everyone prefer in the sausage?

I have tried a few different ones lately, Beef, Chicken, Veggie and pork and apple to name a few.

My favourite has to be either Pork and Leek or Pork and Cranberry. Made sausage rolls rolls a few months back, got some sausage meet from the butchers and topped them all off with some cranberry suace before wrapping them up. The flavours work really well together, would recomend you guys try it.

Anybody got any others they have tried?

[Salazaar]

Pork and chilli are always a favourite of mine.

[david@scan]

Reminds me of a time I trained a Colemans Sausage Casarole mix... but used Lorne (sp?) Sausage - which was rather Spicey!

[Saracen]

I'm not that bothered by the main ingredient .... beef, pork, pork and beef, etc, all fine. I tend to try out varieties, and get what appeals on the day.

What I do insist on is good quality, and I'm not impressed by mass market ones. Waitrose do some reasonable ones, but for real quality, it's the handmade ones from the local butcher near where my mother-in-law lives. Perhaps the local farm shop.

[Zak33]

I'm not that bothered by the main ingredient .... beef, pork, pork and beef, etc, all fine. I tend to try out varieties, and get what appeals on the day.

What I do insist on is good quality, and I'm not impressed by mass market ones. Waitrose so some reasonable ones, but for real quality, it's the handmade ones from the local butcher near where my mother-in-law lives. Perhaps the local farm shop.

I fully agree with Saracen, I'm happy with pork or beef, so long as it's a good percentage of meat in there (well bred animals) and well spiced. I think my minimum meat content needs to be 80% tbh.
My local butcher does cracking sausages

[Moby-Dick]

I get some great ones in my meat box ( made from some very happy Gloucester old spot piggies ¬!) though local butcher made ones are my first choice for bangers and mash ( of which Zak has had )

[Zak33]

I get some great ones in my meat box ( made from some very happy Gloucester old spot piggies ¬!) though local butcher made ones are my first choice for bangers and mash ( of which Zak has had )

I have..and they were lovely.

[Whiternoise]

Generally i get the Sainsbury taste the difference ones, they're not bad value and they taste great. People called me snotty for asking how they could eat the 40% pork belly Wall's offerings, but i thought, hey, it's your stomach you're flipping off. If it's christmas we go to a proper butcher, but at university there isn't one within a decent walking distance - perhaps next year!

Personal favourites are the pork and apple sausages, but i bought some beef ones from a farmer's market which were great too.

I can't stand cheap sausages, especially the ones that have that nasty "dissolve in your mouth" texture.

[Flibb]

Have picked up some cracking sausages at my local farmers market, cheaper than good ones in the supermarket as well. Preferance is for a good quality simple pork sausage, but well seasoned.

[malfunction]

Waitrose do some fairly good ones - I really like the pork and leek - and I quite like the toulouse ones (?) from Sainsburys though they are very fatty if you're the sort to stab them and grill / oven them. If the missus and I are feeling flush there's a good butchers up the road in Ascot ("C E Lewis") and amongst the many things we get from them they do some nice sausages; we usually buy a few bits like sausages, mince and belly pork to bring the average price per meal down as we can never resist the steak and other nice cuts when we're in there!

[Hicks12]

Tried the ones from lidls? I found them to be really nice and i think they are 90%+ meat.

[Whiternoise]

Ah yep, Toulouse sausages are great - good and garlicky, but i agree - very fatty. Best bet with them is to grill them and then drain the fat off, or simply blot them with some kitchen paper.

Or buy a George Foreman

[samcross]

Living in Gloucestershire we get some really nice Old Spots. Local butcher does Pork & Leek ones that taste great on a barbecue

[Moby-Dick]

the paradox is that fat is what can give a lot of the flavor. look at how good simple cassoulet tastes with that lush pork belly in it.. yet we tend to measure a sausage by how lean it is.

[Barney]

i found some in morrisons with bury black pudding in them, try them if you can get them, there really nice.

[peterb]

the paradox is that fat is what can give a lot of the flavor. look at how good simple cassoulet tastes with that lush pork belly in it.. yet we tend to measure a sausage by how lean it is.

Yes, and to my taste they feel 'dry' if they are too lean. But those mushy ones that are made from mechanically recovered meat are the pits.

Good recipe though....

Fry up an onion or two until they are nively browned an caramelised. (Dark brown). Add some previously grilled sausage, and add half a dozen crushed juniper berries, add crushed peppercorns as well or instead of. Stir in some flour to absorb the fat and make a roux. Then either add somne red wine or water (or 50:50) to cover the sausages. Stir it in gently to mix with the flour and fat. (This makes the gravy) Chuck in an Oxo cube. Through in a few more whole juniper berries. Cover it and place in the oven at about 160 for 25 to 30 minutes.

Serve with couscous, or rice, or mashed potato and any veg you like. Drink any red wine left over (if it has lasted that long!)