NEDWN VIII
To be honest...the humble sausage has always been a fav' of mine.
As a kid, dad would take me out to the Longburn Freezing Works near Palmerston North to buy meat, the lovely lovely smell of the butchery is heaven. The sawdust floors/raw meat everywhere and that smell......
The nice butcher man would always hand over a free sav' to the young me, I think thats where my love for sauage started...
Po ta toes
awwwwwwwww saveloys
NEDWN VIII
This may sound fucken wierd but...........Originally Posted by Trudes
I love sav's sliced lengthways and fried, then add a little bit of vinegar
Unexpected Spanish inquisition
Thought I'd stumbled into your 'I love cock thread' (http://www.kiwibiker.co.nz/forums/sh...ad.php?t=84734) for a minute....
Before you judge a man, walk a mile in his shoes. After that, who cares? ...He's a mile away and you've got his shoes
In the riders seat
You're right, it does
"If you can make black marks on a straight from the time you turn out of a corner until the braking point of the next turn, then you have enough power."
pizza for cat?
i can not stand sausages! i can only eat the disgusting little bastards if they have been cooked to the point of cremation, put in fresh whit bread and covered with tomato sauce ...
... which brings me to this ...
what does go into it???
NEDWN VIII
Hey!!....you'll know, whats that South African Sausage called, the dry chewy longish one?.... I tried that once, a couple of saffy KBers (bless em') turned up here and said ''try this''...took me a while to get through it....You're right, it does
Forum whore
SHit . Literally!. I used to work in the factory that made it. I turned out tons and tons of the stuff. You do NOT want to know what's in it. Trust me on this.
But I love sausages. Got to me good ones , but not those horrid precooked anaemic things.
Forum whore
OK now I know its time to log off.....before I get in too much trouble
In the riders seat
The curled up circular thingy, BoereworsHey!!....you'll know, whats that South African Sausage called, the dry chewy longish one?.... I tried that once, a couple of saffy KBers (bless em') turned up here and said ''try this''...took me a while to get through it....
"If you can make black marks on a straight from the time you turn out of a corner until the braking point of the next turn, then you have enough power."
Po ta toes
It really depends on who's making them as to how much percentage of fat and floor scraps they put in to what could actually be called "meat" and then if they are cheap sausages a whole lot of what we used to call meal, but it's basically a filler/stabilizer flour mix stuff and flavouring. We kept a bucket beside the block that all the scraps, off cuts, flaps and meat that was getting a little too "aged" to be sold that was the sausage bucket, we weren't big on chucking the stuff that fell on the floor in there, but I know that it happens. Still, as I said, as long as you cook them properly.
Po ta toes
Actually, it's been a while since I had fried black pudding for breakfast
Forum whore
Shit now your talking. The real black pudding which is tough to find except certain "proper" butchers!Actually, it's been a while since I had fried black pudding for breakfast
Rest In Peace
Same here as a kid used to go with mum to pick up her order for her coffee lounge,used to get a free sav.To be honest...the humble sausage has always been a fav' of mine.
As a kid, dad would take me out to the Longburn Freezing Works near Palmerston North to buy meat, the lovely lovely smell of the butchery is heaven. The sawdust floors/raw meat everywhere and that smell......
The nice butcher man would always hand over a free sav' to the young me, I think thats where my love for sauage started...
The good old local butcher alas is long gone in most areas,used to be 4 within 200mts back home 35 years ago.
Had an experiment one day with paua sausages,a mate owned a butchers shop 25yrs ago,used about 1kg paua to 3-4kg beef(quality beef offcuts)and his seasoning.They looked like 3" dog shit,but tasted bloody great on bbq.
The joys of having meat age properly helps for home kill.Mum had a byo restaurant,used to get her steaks from a friend of theirs,he would age it for 3 weeks,then mum would leave it in the fridge for another 2 weeks,beautifull,especially when after soccer 6 of us came in about 8.30 for a meal,go to chiller and hack off several steaks 1" thick and cook.
Anyone in the Naki try Normanby butchery sausages,have won a few awards nationwide.
Hello officer put it on my tab
Don't steal the government hates competition.
Forum whore
Local butcher makes a mean bunch of sausages.
Tomato & Basil are nice as are the Bratwurst.
Hmmmmmmmm designer sausage.
Don't piss around with the cheap ones Mum they have no flavour - go up-market and enjoy your little lengths of meat.
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