Well south east haha you are still a southerner to me buddy hahaEasterners to you lad..... lol.... still, at least you aint Lancashire... thats one thing you've got going for you
Favourite type of sausage
- Thread starter CumbrianLad
- Start date
-
Hey Guest, Early bird pricing on the Summer Moot (21st July - 2nd August) available until March 31st, we'd love you to come. PLEASE CLICK HERE to early bird price and get more information.
Easterners to you lad..... lol.... still, at least you aint Lancashire... thats one thing you've got going for you
Don't get him going.. or mention places west of Carlisle
Haha let's not get started on the west again haha its bad enough here never mind further westDon't get him going.. or mention places west of Carlisle
He must think he's north of the wall
Don't get him going.. or mention places west of Carlisle
Haha let's not get started on the west again haha its bad enough here never mind further west
Behave i'm creased up here
Haha we are a bit more northern than you mate hahaHe must think he's north of the wall
A bit late to this, but I love sausages and had to say something!
My favourite is the 'Toulouse style' with garlic, red wine and herbs in it - lovely in a stew with vegetables and lentils or beans.
We've been moaning about the sausages available for so many years that we started making our own this year, from recipes in 'The Sausage Book'. The Great British Banger - with sage, thyme and mace - was delicious. We get the pork minced by the butcher, which makes it easier. They were unclear on the meat to fat ratio and just said they use shoulder, cut the skin off and mince that. It works very well. Must make more of them!
My favourite is the 'Toulouse style' with garlic, red wine and herbs in it - lovely in a stew with vegetables and lentils or beans.
We've been moaning about the sausages available for so many years that we started making our own this year, from recipes in 'The Sausage Book'. The Great British Banger - with sage, thyme and mace - was delicious. We get the pork minced by the butcher, which makes it easier. They were unclear on the meat to fat ratio and just said they use shoulder, cut the skin off and mince that. It works very well. Must make more of them!
My local farm shop do an amazing pork and black pudding. I've been know to say sod it and cook all 10 in the pack in one go, ALL MINE!
I never say no to a good Cumberland either.
I never say no to a good Cumberland either.
peachstone = that's how people over here got started.
Kept written records of the recipes. Told no one.
Got a little bigger every year. Told no one.
No visible problems with BIG FOOD trying to kill them off. Not so far.
There are two that top the rest for me:
#1 whiskey elk.
#2 venison Farmer.
Kept written records of the recipes. Told no one.
Got a little bigger every year. Told no one.
No visible problems with BIG FOOD trying to kill them off. Not so far.
There are two that top the rest for me:
#1 whiskey elk.
#2 venison Farmer.
Hmm sausages, difficult to pick a favourite but if pushed it's these.
1, Cumberland,
2, Lincolnshire.
3, Walls Pork Sausages.
4, Sweet Chilli.
Toad in the hole or bangers, mash & peas........food of the gods.
Dammit now I'm hungry.
1, Cumberland,
2, Lincolnshire.
3, Walls Pork Sausages.
4, Sweet Chilli.
Toad in the hole or bangers, mash & peas........food of the gods.
Dammit now I'm hungry.
Cumberland sausages from Brennan's Butchers in Kendal - sadly no longer there.They'd been going for years, in fact they were my Grandads favourite. Never tasted a better Cumberland sausage and not for want of trying - served with hot Cumberland sauce.
Have to declare an interest: My son makes his own sausages from locally sourced pork and sells them fresh cooked from his Sussex Sausage Company outfit at fairs and festivals in the Hastings area.
I have to say they are delicious, as is the rest of his home-made healthy food: but I would say that, wouldn't I?
I have to say they are delicious, as is the rest of his home-made healthy food: but I would say that, wouldn't I?
Similar threads
