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I would argue that though the UK is an abortion of a country these days, they have throughout history through to the present produced the best sausages in the world.
So, my topic of the day is which country produces the best sausages?
I would throw a wide variety of food items into the mix, but at the moment I have sausages on the brain. I love a good sausage, though only the mashed up animal kind. Obviously.
:dQuote:
Originally Posted by miles
:dQuote:
Originally Posted by miles
That's another great thing regarding the sausage. It does bear a certain similarity with the shape of a penis. Now a rasher of bacon is fantastic, but you very rarely see bacon in phallic form. Indeed, this is quite possibly another virtue of the sausage.
I had 6 of them for my lunch as I am too lazy to cook anything else and I have to say that they were fantastic. A perfect blend of pork and herbs and wrapped in that lovely crispy casing. Sausages were made for the George Foreman grill and in turn my belly.
Now I have tried other types of sausage, but they have never matched up to the finer British sausages. German ones are edible, but I don't really understand their popularity. Hot dog sausages are just the worst, they are dried out and taste like rubber. Pretty inedible without a good lacing of ketchup. The sausages I have tried from the supermarkets here are quite awful and send a shiver up my spine.
In conclusion, I have to say that my Scottish butcher up in Seoul is a saint upon this dear earth and I shall continue to consume his sausages with eternal pride. The sausages are quite well known and he even caters to the embassy on their gatherings. They are far too expensive, but that's the price you pay for living a life of obscurity. One must pay for the finer things in life and good sausages are mighty fine. Take your smart phones and shove them because I prefer sausages.
I hope others will post with the same kind of passion that this topic instills within me.
Miles mad for sausage.........Im stunned ;D
Hotdog sausages are alright but its got to be a big un, in a sub, with lashings of onion, french's mustard and ketchup.
I like going to the farmers markets and picking up sausages. All the flavours you can think of and not made out of face, arsehole or toenails.
Uk, Yorkshire. Fact
My old man is a sausage connoisseur of 71 years and drives 30-40 miles to his favourite butcher in Northallerton for his sausages (and pork pies). I drive to my old mans and get them off him - much easier.
I have never had decent sausage abroad - fact. The worst was South Africa. Utter shite, and Finland a close second - pathetic.
And Lincolnshire sausage is awful - another fact
Are we talking pork sausages or beef sausages?
Which butcher is it, Northallerton is only down the road from me?Quote:
Originally Posted by Mark TKO
Best I have had was when I went to visit my ex's partners parents in Beaminster, the local butcher produced this sausage called funnily enough the Beaminster Banger, had all sorts in it, paprika, mustard herbs and spices, very tasty banger that I have yet to find a better one!
Had some good one's in Spain they love thier sausages over there, really good chorizo style one's with plenty of kick!
not sure but its on the high street - might be Thompsons or something like that ?!?
Yes, you can't beat a proper butchers sausages. Some of the mass produced stuff can be a bit rank, but a local butcher who knows his casings and blends of herbs can be exceptional. Sausages sometimes get a bad rep, but a well done sausage is a truly splendid thing.
Driving 40 miles for a sausage is seriously hardcore. That's real dedication. I admire that kind of tenacity.
I love beef, but on the whole have a preference for pork sausages. So, in my own case I am arguing the case for pork sausages.Quote:
Originally Posted by Ghost
I usually make my own link and breakfast sausage. Pretty good most of the time. Occasionaly my FIL and I change up the recipe and get a less than perfect batch.
That shop looks fantastic. Nothing better than something like that IMO.Quote:
Originally Posted by Mark TKO
A good local butcher is the only thing I really miss from UK life. The Seoul guy specializes in sausages so that's all I get from him, but I really wish that he offered other types of meats and cuts of meats, but there is seemingly little demand for high quality meat judging by the poor offerings I see in the supermarket.
I was in the middle of the countryside a few weeks ago and lo and behold I came across the most wonderful looking cut of sirloin I have seen in my entire time here. I was so excited by it that I bought several kilo's, got it put in ice and then drove 200km home. Tastes perfect with simple salt and pepper and cooked in a little butter. That's my once a fortnight treat as I don't want to have a heart attack.
I really miss all those other cuts like pork chops or even any cut of lamb with a little mint sauce. Lamb isn't sold out here as it is considered smelly. But that mystifies me as dog soup restaurants abound and that isn't a particularly pleasant smell. Gammon, I haven't had that since goodness knows when. And pies are wonderful too.
Those sausages look good and you can't argue with 6 pounds odd a kilo, brilliant value in fact. My sausages are almost a luxury item. I get 12 chipolatas for about 7 pounds fifty. Too expensive, but most shocking is that a minced beef and onion pie will set you back about 6 quid! Obviously a niche market for hungry expats here. I should learn to make sausages, it can't be that hard.
Yep know where that one is, passed it many a time on the high street, the place is always packed out when ya walk past !Quote:
Originally Posted by Mark TKO
I don't eat saugages or bacon, or any cooked red meat for that matter.
I do enjoy slices of ham and beef in sandwhiches but I've never cooked a leg of lamb or side of beef in my life.
More of a fish and chicken man.
After having turned around the whole europe and eaten the best everywhere, here's my conclusions:
The best sausages of the world are made by the best butchers, these are now all around the world, being able to make the best of something is not a genetic thing but a matter of knowing how to do things properly. As far as what I've ate, best sausages are based on french and italian recipes. Even in Germany where they make astonishing sausages (and some greasy and lousiest ones) they can't match the French and Italian wursts.
French and Italian by a good distance for me even though I am sure that some English, Canadian or whatever butchers make some kick ass too.