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Thread: sausages

  1. #1
    21st century digital boy noah's Avatar
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    sausages

    when you buy bangers and mash from a pub, and the sausages are descrbed as ale/beer flavoured.......how do they do it? i take it they dont buy them like that cos sometimes the flavour is of a particular brand of beer, do they soak them first? can anyone shed any light on this as i'd quite like to have a go at 'modding' my sausages

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    Senior Member Tumble's Avatar
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    dunno.. I'd assume the "meat" is marinaded in some el-cheapo grog before being pushed into sausages.... or they could leave them till they're a bit gamy.. get the taste that way....

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    No more Mr Nice Guy. Nick's Avatar
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    Normally the sausages are made with meat with a beer added to it. Depending on the sausage, there will be some rusk in it which is usually soaked in the beer first, then added to the mix. In pure meat sausages, the beer is just thrown into the mix... these tend to have a less 'beery' (or whatever) flavour though as the juices leak out as the sausage cooks.

    There's nothing to stop you doing your own though, all you need is some sausage meat, a few spices and herbs, a piping bag and a friendly butcher who'll sell you some sausage skin.
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    HEXUS.timelord. Zak33's Avatar
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    most sausages marinade pretty well in their skins.

    Just try it man....dont be shy....but beer is less likely to work than other stuff unless you leave them to soak for several days..but then if its in the fridge, and within shelf life, why the hell not?

    My favourite for cheapo sausages is :

    spoonfull of english mustard
    spoonfull of honey
    big glug of oil....

    mix with a fork or spoon until blended....leave sausages in it

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    mutantbass head Lee H's Avatar
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    Hmm sounds nice Zak33 but Im not a mustard fan

    Any other suggestions to sausage marinades apart from mustardy ones.

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    Moderator DavidM's Avatar
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    Red wine...

  7. #7
    21st century digital boy noah's Avatar
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    just to let you all know i gave it a go, i pricked them each a few times and them soaked them in some waggle-dance for 3 hours (all the time i could spare!) and fried them with a little wholegrain mustard and a splash or 2 more of beer (in between drinking it ) they came out fantastic, the flatmates were indeed pleased

    will try leaving them to soak overnight next time.

    nick: that's a great idea, i think i will have a go at making my own sometime soonish, maybe on a rainy weekend (shouldnt be long- im in south wales!)

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