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What's Happened To Our Sausages???
22 Answers
I hope it is not my taste buds failing but I am concerned that the quality of our sausages (never the best!!!!) are deteriorating further.For example; R++++++d sausages were once our preferred brand but now they seem to have lost all texture and taste.Other brands seem to be going the same way what seems to make it worse is that the so-called "meaty" ones don't seem to lift the spirits.
Are any sausage aficionados able to explain.
Are any sausage aficionados able to explain.
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EDDIE51 is absolutely correct over the brand mentioned cryptically by the OP. Take heed of the ingredients list. The pork content figure alone should make you question the quality of the product regardless of whether you purchase the fresh or frozen versions.
The practice and wisdom of including Pork offal that other sausage manufacturers consider unsuitable for inclusion in their sausage products should be a matter for consideration by consumer prior to purchase.
The practice and wisdom of including Pork offal that other sausage manufacturers consider unsuitable for inclusion in their sausage products should be a matter for consideration by consumer prior to purchase.
In Supermarkets it will have on the label the percentage of meat in them .Some of these will be as low as 30%. The trouble with lots of sausages today is they use a lot of artificial flavourings
Only buy sausages in proper butchers. Debby and Harry sausages in Supermarkets they say have been ruined when they sold out and taste nothing like the original that they used to make
Sausages are better in natural casings (the skins) than manufactured. I used to make a leek and mushroom pork sausage with real incredients and not flavouring powders. Roughly 85% lean pork belly. You need a certain amount of fat to make them succulent.Sausages should always be fried never cooked in the oven like some people do
Only buy sausages in proper butchers. Debby and Harry sausages in Supermarkets they say have been ruined when they sold out and taste nothing like the original that they used to make
Sausages are better in natural casings (the skins) than manufactured. I used to make a leek and mushroom pork sausage with real incredients and not flavouring powders. Roughly 85% lean pork belly. You need a certain amount of fat to make them succulent.Sausages should always be fried never cooked in the oven like some people do
