Do we all eat bangers & mash eventually?

ugo.santalucia

Sorry, couldn't resist the rhyme...

meanredspider

I had the typical Dutch bangers and mash on Friday night - very good...

ugo.santalucia

It is fair to say that even the Dutch manage to do better sausages than the Brits...

A few things are wrong with bangers round here: ground too thin, making up for baby food consistence, too much fat compared to lean meat and the addition of rusk is completely pointless. Not enough spices (white pepper for one)
In Italy and France we don't use rusk and grind the sausages coarse, they are leaner and they are delicious as fresh. In Italy we also add nitrites as preservatives for the aged ones, which is less good... in France they don't and their sausages often get rancid if aged... French salame is typically cack

tgotb

Just cooked toad in the hole with new potatoes and baked beans. Yum!

asprilla

Venison and olive bangers and mash tonight. Second only to haggis, tetties and neeps it's good for what ails you.

rolf_f

ugo.santalucia wrote:

It is fair to say that even the Dutch manage to do better sausages than the Brits...

A few things are wrong with bangers round here: ground too thin, making up for baby food consistence, too much fat compared to lean meat and the addition of rusk is completely pointless. Not enough spices (white pepper for one)

Crap sausages are crap sausages wherever they come from. No trouble finding decent ones here - you just have to avoid looking in the supermarkets for them.

Mikey23

Wouldn't buy supermarket meat... All ours comes from here...

http://www.philipwarrenbutchers.co.uk

veronese68

There are good English bangers, but as others have said not usually in the supermarkets. I like English bangers and I like Italian sausages and salami, they are completely different things though.

Kieran_Burns

A few meat eating friends of mine actually like the realeat veggie sausages. Obviously I can't compare but they say they're good. (personally I really like 'em)

ugo.santalucia

I've tried butcher's sausages of course and whilst they are better (but still in line with the top of the range in supermarkets), they always lack the bite.... it's down to the grinding, too fine for my likes, I prefer nice coarse sausages, where you get some small chunks of pork, rather than a fine mince with no consistency. The opposite extreme are german sausages, meaning the Frankfurters, and the white sausages, which are revolting, unless dipped in an ounce of mustard.

Speaking of mustard... I do like English mustard

rolf_f

ugo.santalucia wrote:

I've tried butcher's sausages of course and whilst they are better (but still in line with the top of the range in supermarkets), they always lack the bite.... it's down to the grinding, too fine for my likes, I prefer nice coarse sausages, where you get some small chunks of pork, rather than a fine mince with no consistency.

As I said, there are good sausages here. If you can't find coarsly ground ones you really aren't trying very hard. Farmers markets usually deliver.

sketchley

You could always make your own, not that hard to do..... Alternatively find a butcher who will make them how you want them, many will if you ask. As with all things it does depend on what you are prepared to pay....

ugo.santalucia

I went to the butcher early this morning, but got mint marinated lamb chops AND some calf's liver... I'm so "continental"...

prawny

Talking of sausages with bite, the German market is on in Brum now, popped down from a bratwurst and a couple of beers on the opening day, lovely stuff. Had to sell a kidney for the deposit on the glass though which was a bit of a shame.