Which country produces the best sausages?

[Ghost]

Are we talking pork sausages or beef sausages?

[Gandalf]

Are we talking pork sausages or beef sausages?

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.

[Mark TKO]

Thompsons Butchers - High Class Family Butchers

[VictorCharlie]

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.

[Gandalf]

Thompsons Butchers - High Class Family Butchers

That shop looks fantastic. Nothing better than something like that IMO.

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.

[Mattyhitman]

Thompsons Butchers - High Class Family Butchers

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 !

[Kev]

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.

[Nameless]

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.