Had one (I think) year before last.
And will do again this year.

I thought catnap was the expert, but you've sausage'd your way round the world! I tip my hat to you.

Hope you don't mind a Cas fan dropping over!!!, but you have gotta try the Pork sausages from Cable's butchers in Fev, best i've tasted

, btw Hoffmans do the best pork pie, I usually get a couple of big uns in for Christmas!!

OMG!! Wait until Catnap gets on! Like a knife to the heart.

Nope - this is a cross-club sausage lover's thread. All top sausage tips welcome.

OMG. Someone is not going to like a Cas fan dropping in.






I suggest you leave Pork Pies out of this.

Which is 'your place'?

We're even getting cryptic over sausages now!

I also wanting to know where his place is.

Debbie and Andrews are good if you see them in Asda or Morrisons.

Mcwurst's scotch eggs

That's them, not Debby and Harry's



A Blond(ie) moment there.

Now there's a whole new topic!

Toulouse sausages do it for me, great on the barbi.

Stay on topic, fool.

last week got some peri peri and cumberland sauages from costco for a barbecue both very good, peri peri was lovely and spicy

And my invite got lost in the post

you wouldn't of been able to walk over, did mention it to adam tho, ask him

As a kid I used to work in a high class and reputable butcher in Dewsbury centre. We used to make good sausages with a good % of reasonably high grade meat until 1 week when somebody realised that some EU directive or other meant that pig skin could be officially classed as part of the meat content.

My job one week was to boil up the skin, and process it into sausages - it was just about the most foul job I ever did in the butchers. The sausages went over the counter and we had endless complaints the week after, so they never did it again.

Just goes to show 2 things, firstly you can really taste the quality and secondly: if a reputable high quality family shop did this then what horrors go into the processed muck?

Thats why so many people don't know what they are eating, like adam says he always looks for HIGH meat content.
We used to boild the whole head and pull off all the meat and skin, it was like glue and not very pleasent.

got sausage meat round it

going off topic a bit but I used to cook hock joints and trotters for my dog, many a time used to eat the meat off em while stripping it off the bones

Yeah same thing mate, thats were they get the gravy from for the pies.

Mate of mine used to work in the office of an abbatoir, processing orders. He told me that their fussiest client was Westlers, those of cheap fairground hot dog sausages, often rejecting meat that the abbatoir thought was fine. So maybe the quality can be found in unexpected places.

Slightly O/T, but since we're on the subject of dodgy meat, any fans of haggis out there in Trinland? I love the stuff - can't beat haggis, tatties and neeps washed down with a few pints of Deuchars IPA..... Manna from heaven.