Sausages

[JATZ]

This may sound fucken wierd but...........

I love sav's sliced lengthways and fried, then add a little bit of vinegar

MMMMMM .......fried ( insert Homer simpson sounding aaaaagggggghhh here)

In butter I hope, actually doesn't sound tooo bad, have to be "proper savs" not the crap the supermarket sells

[Maha]

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.

Thas what I love about them Trudes, they smell like a butchers floor and I could quite easily spend more time than I should in a Butcher Shop, we have a real Butchers here in our quaint little village of three streets and I think its on its 3rd or 4th generation, just brilliant...I think I need help...

[Pussy]

London Pride sossies now consumed.... they were yum!

[Maha]

MMMMMM .......fried ( insert Homer simpson sounding aaaaagggggghhh here)

In butter I hope, actually doesn't sound tooo bad, have to be "proper savs" not the crap the supermarket sells

Yes fried in butter, all about health here........

Actually, it's been a while since I had fried black pudding for breakfast

I have seen 'White Pudding' in a butchers....what the hell is that made of ?tripe instead of blood?...

[Trudes]

Thas what I love about them Trudes, they smell like a butchers floor and I could quite easily spend more time than I should in a Butcher Shop, we have a real Butchers here in our quaint little village of three streets and I think its on its 3rd or 4th generation, just brilliant...I think I need help...

Not at all!!! My mum owned the Butcher shop in Coromandel when I was a teen and I would work there during the holidays and after school, I loved it! The butchers loved the way I wasn't afraid to get elbow deep in a bag of offal and could tie a mean string of sausages..... But yep, I miss the smell something bad, especially the smoke house! Immmmm bacon!

[MadDuck]

I have seen 'White Pudding' in a butchers....what the hell is that made of ?

Hmmm I had that when i was in Ireland. Never seen it here in NZ.

[Laava]

Personally I think there is nothing wrong a good sausage....

Ooh-err!!!!

[Trudes]

I have seen 'White Pudding' in a butchers....what the hell is that made of ?tripe instead of blood?...

I can't say I know what white pudding is made of, and to be honest, I'm not sure I want to think about it........

[Maha]

I can't say I know what white pudding is made of, and to be honest, I'm not sure I want to think about it........

Pig semen???....

[Mom]

head to the beach to cook em over an open fire. Wrap in fresh buttered bread and enjoy, no sauce needed

Now see these I could possibly enjoy

and that smell......

I love sav's sliced lengthways and fried, then add a little bit of vinegar

i can not stand sausages!

Top man

what does go into it???

Dont ask!

The curled up circular thingy, Boerewors

No, long sausage shaped, these were very dry, thin when we got to them, but most likely thicker before getting really dry. Almost black, tasty as things.

Actually, it's been a while since I had fried black pudding for breakfast

Now, see, black pudding is a thing of class and beauty, and yummy too. I dont want to hear it called blood sausage either you lot

In butter I hope...

If you are frying something how could you use anything else

[Mom]

Kransky= yummy

How did I miss this! Kransky is not sausage as we know it. Kransky is food of divine manufacture

Maha, hates them

[doc]

Now see these I could possibly enjoy











Top man



Dont ask!





No, long sausage shaped, these were very dry, thin when we got to them, but most likely thicker before getting really dry. Almost black, tasty as things.



Now, see, black pudding is a thing of class and beauty, and yummy too. I dont want to hear it called blood sausage either you lot



If you are frying something how could you use anything else

OK Forest..."Is that all you have to say about that" ?

[Mom]

OK Forest..."Is that all you have to say about that" ?

Forest!

You will keep

To answer, no, nope, not likely, hahaha suker if you are hoping so, no

[CookMySock]

Sausages are fine if their fat and water content is kept up, and they are not overcooked. Plump and juicy, yum.

Steve

[paddy]

I have seen 'White Pudding' in a butchers....what the hell is that made of ?tripe instead of blood?...

Lots of fat (a couple of different types in fact). Some pork. Some cereal (usually oatmeal). Traditionally popular in Ireland, and to some degree, Scotland.