No worries. If you go for the right stuff, their (and Aldi's) meat is superb, even going back to the lamb chops Roy posted a pic of, which were well received:)
So why are you not big on sausages at the moment?
Marco.
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No worries. If you go for the right stuff, their (and Aldi's) meat is superb, even going back to the lamb chops Roy posted a pic of, which were well received:)
So why are you not big on sausages at the moment?
Marco.
Was never big on them. I get the urge now and then chipolatas usually
I hardly ever eat dead animals now , Just drifted away from it
Sausages were never my favorites as you don't know what part of the pig or cow goes into them , after all ALL bits of a pig or cow count :eek:
Ah I see... You're probably a bit like me and *really fussy* about what goes into sausages, and which is why I generally buy them from a reliable butcher, whom you know uses quality ingredients. In that respect, a high meat content, for me, is mandatory.
Cheap, mass-produced sausages, of unknown provenance, can be full of all kinds of shit - entrails, gristle and other types of fat, plus bulked out with rusk, and taste absolutely disgusting! I remember a friend biting into one and he pulled out from his teeth what turned out to be a vein!:spew::spew:
Now *that* is enough to put you off sausages for life!! So that's why I only buy top-quality ones, and where I know what's gone into them:exactly:
They also have to be cooked right and browned off nicely, so pink, peely-wally, anaemic looking things are also a BIG no-no!
Marco.
See my last post! Doesn't have to be so.Quote:
Originally Posted by Audio Al
So are you saying you've gone veggie now?
Marco.
One of my best mates Dad was a butcher, and he always used to say they were made from "eyes, ears and arseholes" :lol:
To be fair though, does it matter which bit of a dead animal you eat? Granted, most people wouldn't chose to eat an eyeball, but if it is all minced up and tastes good, I don't have an issue. Same with picking your species - what's the difference between eating a pig and a dog? :scratch:
Sausages are something I try not to have too often. When I do, it’s usually either from a butcher or source I trust.
Back in the day, I used to make my own, 2 parts pork shoulder to one part pork belly, with whatever seasoning preferred. I’d get the sausage skin from the butchers where I bought the meat (once I convinced them they weren’t losing any business) [emoji13].
Try to keep it to the occasional use these days, maybe weekend breakfast now and again or as ‘cheat meatballs’ with pasta or pizza.
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Yup, 80% meat doesn't mean its nice meat. I prefer qualityGlasgow sourced Lorne tbh.
Prefer chicken etc, or a nice bit of pork filet.. Kosher of course [emoji23]
Heck chicken sausages are pretty good. Probably contain a lot of cock.Quote:
Originally Posted by struth
Lol... Well, for starters, they'll likely taste very different! Plus, pigs are bred for human consumption, dogs aren't.Quote:
Originally Posted by Alex_UK
In terms of the bit in bold though, we couldn't be further apart! I'm very fussy about the quality of the food I eat, and I like to know where it's been sourced [a big thing if you're a proper foodie or a decent chef], as it's all about provenance.
That's also why I much prefer eating LOCAL produce, as opposed to stuff that's had to travel for miles, sometimes even from abroad, as it always much fresher and generally better/tastier. So, unlike you dahling, I'm rather fussy about what I swallow!:D;)
Marco.