Sausages

[theeman]

What with all the fancy new foreign sausages flooding the market these days (Toulouse, Cajun, Sicilian etc) - what's your favourite?

My vote is for the good old Brit classic Cumberland. Superb with mash and a pint o'bitter. COME ON!!!

[wooly]

i'm with nigel slater on the sausage debate: good old plain sausage with good quality meats and plenty of basic seasonings. venison sausages are good, too. with a nice pile of colcannon and some ale.

[sermad]

In the little village I live in back home we've got an amazing butcher. He makes one flavour of sausages a week and my oh my are they incredible! Just good ole fashioned plain vanilla sausage. Priceless.

But if I'm in sainsbury's and I'm feeling it then I'll go for the apple and pork one - perhaps the red currant one too. The fruity ones are cool.

[pokester]

good old bangers and mash with onion gravy

always on the menu when visiting england

[Si Cheeba]

perfect timing Ed.

Just got back in after nipping across London Bridge to the Borough Market.

Purchased in that great food emporium were

some Italian sausages - great for skinning, frying up with mustard and cream and adding to pasta.

and yes, the Cumberland. "sausage is -as sausage does!". Mash and onion gravy please!

err, records here aint it?

Hot Dog - Lou Donaldson is good innit...

[Nick Cope]

Italian sweet sausages are the best in the world - the stubby ones tied together with string, there's usually a spicier version too. You cannot beat them

[Rich Hero]

Tesco's pork and leek when they were £3 a dozen. Or any from a local boucherie in France (THE best thing about camping as a kid).



Hey Nick - weren't you complaining about the Carry On-isms a while back?

[wayne]

A toss up between the Cumberland (on its own, or with mash & onion gravy) & Toulouse (done in the casserole) for me...

...and that London Bridge emporium used to do a lovely pork & lemon number that I'm seriously missing up here!

[Col Wolfe]

It has to be the classic Newmarket Sausage for me: Pork-based with sage, marjoram and a hint of pepper. Spruced up with a splat of Colman's Mustard and there you have it, an East Anglian delight!

[saru75]

I tried a Macaedonian sausage recently - i didnt realise they were famous for their sausage making skills, but it was lovely!

[Yemsky]

Quote[/b] (Si Cheeba @ Oct. 31 2003,14:11)]Just got back in after nipping across London Bridge to the Borough Market.

I always liked the Borough market with it's movie scene backdrops. The award for creative marketing must go to the beer dealer who called his business The Hip Hop.
Much of what's on sale on the market is highly overpriced in my opinion though. Sometimes I couldn't take the stupid nouveaux riches crowds anymore who actually have no idea that they were wasting their food budget on the same stuff they could have boughht for half the price elsewhere.
For meat product in London you should check out shops around Smithfield. After all that's where meat from all over Britain and beyond arrives in London.

Being German but living in LA, I sure miss a good Bratwurst a Bavarian Weisswurst or a Tiroler Landjaeger. They might use old world names for their stuff here, but maybe they should stick to making patties for burgers.

I absolutely second Col Wolfe on Coleman's Mustard, by the way. Cleans your brain.

[Hadrian Elephant]

Quote[/b] (Col Wolfe @ Oct. 31 2003,20:27)]It has to be the classic Newmarket Sausage for me: Pork-based with sage, marjoram and a hint of pepper. Spruced up with a splat of Colman's Mustard and there you have it, an East Anglian delight!

I can only concur with Col, but which to choose?

Powters:

http://www.powters.co.uk/

or Musks?

http://www.musks.com/

As a lifelong Newmarket resident I can tell you that this burning question divides families on a Liverpool vs Everton style basis.

Wheres that sausage smilie?