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What area of the UK makes the best sausages for sticking in a roll for the 10am break?
I find read great on the label but are no better than others, Cumberland, Lincolnshire are they any better than others?
And where is the cut off point for square sausage , Hadrian's wall maybe?
Sometimes hard to find good square sausage, some butchers forgot they put salt in so chucked another handful in to make sure
Anyone else expecting freezer/lawn content?
Crombies! The best I have ever had. Real meat in them and delicious. You can get them mail order.
https://www.crombiesofedinburgh.co.uk/sausages
Anyone else expecting freezer/lawn content?
Yes - that’s why I’m here.
Don't care, just battered or in pastry/some form of bread. With sauce.
Lincolnshire are my go-to generic "flavour" of sausage.
Edwards of Conwy my fave producer.
Shout out to Cauldron's Lincolnshire veggie sozzies as well.
The market isn't what it used to be, be we still have superb butchers, cheese, fish, pies and sweet stalls in Doncaster. My fave flavs are the Welsh Dragon and Lincolnshire, but they are all superb.
I must look out for Crombies next time I'm nearby, only thing putting me off is reading about original owner Alex who started the shop when he was 49 then suddenly dropped down brown bread at 55
Hope he never choked
Find a good butcher that does their own but not in huge amounts. Region has very little to do with it.
One of my local ones now relies on their name, sadly they produce them in large amounts now so not as good as they were.
Jolly Hog!
Costco caramelised red onion. I've had lots of sausages and these are the business.
At a farmers market I had a chicken and marmite sausage. It was bloody lovely but sold out once I'd gone back.
...or the sweet chili ones.
There is also a butcher in Gt. Eccleston up Fylde way that does a fantastic pork and black pudding. I'm up there this weekend so will be stuffing myself.
The Leamington Royal from Aubrey Allen butchers. Top class sausy that is.
Geordie Bangers do a good range and can be sourced locally from those overpriced farmers markets which take up precious riding time
Geordie Bangers do a good range and can be sourced locally...
You do realise that you've sent me down a google rabbit hole & now I'll have to go out to Ebchester to the store & pick up a few. Then on the way home I'll be passing Chopwell so I may as well call in at Riverview Bakery for some incapacitating cakes?
The Italian sausages from Costco are mid blowing.
Local butcher, the Butchery, bloody awesome.
These are what I normally buy from our local butchers. The chipolata sized ones are particularly good for sticking in a bun.
https://www.musks.com/product/newmarket-sausages-loose/
The Italian sausages from Costco are mid blowing.
Typo or reference to effect on waistline?
Highly recommend Pipers sausages for anyone in Sheffield. Off to a sausage and beer tasting tonight run by them and Thornbridge brewery. Should be good.
My butcher does some great Italian style Pork and Fennel sausages. Also Cumberland, Pork and Leek, Chorizo. Oh and good old pork bangers.
Personally big fan of lorne sausages. Great either hot or allowed to cool. Great bike snack when cold.
Did you know you can get spicy sausage seasoning ?. I haven't seen that for a good 20 years so maybe its been stopped and there wasnt enough call for it.
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As to links, personally theres few shops today that dont use collagen casings, which are rubbish. The best casings are lamb gut. They use hog for the fat pork sausages, but those are somewhat chewy and personally I just dont like them. You can get thin lamb gut(small intestine) or large(large intestine) which are much better, not 'chewy' and unlike the collagen dont dissolve when cooking.
The best mix I've seen for pork sausage was a shop I worked in for about 7 years. Charles Fraser up in Mearns shopping center, though now owned by another guy who doesnt have the same philosophy as Charles. Talked to the guy and found him a bit of an 4r5ehole tbh.
But anyway Best recipe was we took an entire gigot of pork, skinned and boned it, trimmed out some tendons and then chopped the entire thing up and fed it through the mincer. Normally sausage is made from offcuts and trimmings, and its unheard of to use an entire gigot as its an expensive thing, but truth be told it made a hell of a nice bit of sausage.
At Charles's we made about 20 or so different flavours(which are all mixes anyway) pork and mustard, pork and tomato, beef varieties, even chicken sausages.
Made so many daily, we had a young lad who just made sausages all day every day, which is good cos i hate making the f****g things. I think in the couple of decades I worked as a butcher, I've made hundreds of tons of them. So Im a really fussy bugger when it comes to them.
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You will always get good tasty sausages from a real butchers shop. Forget supermarket types/brands, those things are all about maximizing profit and the same love,care and attention doesn't go into them.
Windsor Farm Shop butchers. Had duck sausage casserole last week. Venison and lamb are also other favourites. And decent small producing butchers for quality. Otherwise it tends to be Linda's when the vegetarian is home. The Richmond vegetarian sausages are too salty.
Uptons Butchers in Southampton. Marmite sausage, lovely savoury flavour. The slight caramelisation of the marmite is so good!
I buy in bulk online from a local butcher and stock the freezer. All free range pork in a variety of flavours. oh and lamb and apricot are the bomb. Garlic wood butchery. For anyone local to East Sussex.
Anyone else expecting freezer/lawn content?
and i always thought it was spelt 'lorne sausage'.
Local farm shop butchers for me
German sausage is wurst
As someone who’s extensively tested all own brand supermarket bangers, these are the best by miles IMHO
But Mozza’s also sell these which are top notch
Any sausages from Louth.
The venison lorne only available at the Corrour Station restaurant. It's a 50km round trip by bike to get it and the estate won't sell it anywhere else.
For supermarket sausages, the Aldi Pork and Arran Mustard are delectable.
freeagent> https://www.sosij.uk/
+100
Had these slow cooked over wood fires at a place called Ember in Wellingborough. Astonishingly good.
If you're in the area, the restaurant is another level too.
2nd the Aldi high % meat ones. A good sausage needs no fruit and veg nonsense in it.
I still mourn the loss of our local specialist pork butcher. Amazing taste, very meaty, didn't shrink at all when cooking.
Unfortunately the butcher's wife found him putting his own personal sausage in to another lady. The wife owned the business.
Sausages are great, but that stout sounds really interesting. Years ago I visited Thornbridge and wrote an article about them for an Australian beer magazine (the head brewer that set up their facility was an Aussie). I got a little box of treats to take home including a chestnut strong ale that they were selling for 30 quid a bottle in the shop!
Of course we shouldn’t forget the fabulous sausages of Royston Vasey
Our local butcher does a fine range of sausages.
But a couple of his worth note are his Lorne sausage with haggis and his Moroccan sausage, which when served in pitta bread with salad and sauces tastes just like the Doner kebab you always hope for, but without the hangover.