Discussion:
Sausages
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John Silver
2014-02-20 00:32:14 UTC
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I think that I'll stick to Cumberland.
https://tinyurl.com/martwlv

John
Mike.. . . .
2014-02-20 09:45:59 UTC
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Following a post by John Silver
Post by John Silver
I think that I'll stick to Cumberland.
https://tinyurl.com/martwlv
eek! Does the Mail online always have soft porn down the right hand
side?
--
Mike... . . . .
Ophelia
2014-02-20 10:52:01 UTC
Permalink
Post by John Silver
I think that I'll stick to Cumberland.
https://tinyurl.com/martwlv
That is disgusting!

I'll stick with the sausage I make myself. I know everything that goes into
those.
--
http://www.helpforheroes.org.uk/shop/
John Silver
2014-02-20 12:27:39 UTC
Permalink
Post by Ophelia
Post by John Silver
I think that I'll stick to Cumberland.
https://tinyurl.com/martwlv
That is disgusting!
I'll stick with the sausage I make myself. I know everything that goes
into those.
Do you buy special spices to give them their regional flavours.
We are having Toulose sausages tonight with pasta.
A butcher told me that most of his were the the same basic recipe and
showed me his range of Cumberland, Lincolnshire etc additives.
In Edinburgh we used to go to Crombies in Broughton Street and Findlay's
in Portobello.
Both eventually became a bit to exotic for us.
Crombies had a competition at the Royal Highland Show and made up ones
that Kids thought up.
https://tinyurl.com/ksnjby6
Findlay's suddenly had a whole new range when they took on an Eastern
European butcher.
My favourites are from a small butcher in Hampton Court.
http://www.pjdale.co.uk/bbq.htm
John
Ophelia
2014-02-20 16:58:15 UTC
Permalink
Post by John Silver
Post by Ophelia
Post by John Silver
I think that I'll stick to Cumberland.
https://tinyurl.com/martwlv
That is disgusting!
I'll stick with the sausage I make myself. I know everything that goes
into those.
Do you buy special spices to give them their regional flavours.
No, that is the whole point - we don't like spicy foods. So, I make only
what we enjoy:)
Post by John Silver
We are having Toulose sausages tonight with pasta.
A butcher told me that most of his were the the same basic recipe and
showed me his range of Cumberland, Lincolnshire etc additives.
In Edinburgh we used to go to Crombies in Broughton Street and Findlay's
in Portobello.
Both eventually became a bit to exotic for us.
Crombies had a competition at the Royal Highland Show and made up ones
that Kids thought up.
Yay what did they come up with???
Post by John Silver
https://tinyurl.com/ksnjby6
Findlay's suddenly had a whole new range when they took on an Eastern
European butcher.
My favourites are from a small butcher in Hampton Court.
http://www.pjdale.co.uk/bbq.htm
Enjoy the things you like, that is what is important:) I often add apples
and sometimes onions, but I mix different meats as the mood takes me:) I
get no complaints:) The point really, is that it is so simple to make and
you add whatever you like/fancy, I don't see the point in buying ready made.
Although I can't be bothered to stuff them any more. I did used to
though:)
--
http://www.helpforheroes.org.uk/shop/
John Silver
2014-02-20 23:12:07 UTC
Permalink
Post by Ophelia
Post by John Silver
Post by Ophelia
Post by John Silver
I think that I'll stick to Cumberland.
https://tinyurl.com/martwlv
That is disgusting!
I'll stick with the sausage I make myself. I know everything that goes
into those.
Do you buy special spices to give them their regional flavours.
No, that is the whole point - we don't like spicy foods. So, I make
only what we enjoy:)
I'm with you...no spices.
Post by Ophelia
Post by John Silver
We are having Toulose sausages tonight with pasta.
A butcher told me that most of his were the the same basic recipe and
showed me his range of Cumberland, Lincolnshire etc additives.
In Edinburgh we used to go to Crombies in Broughton Street and
Findlay's in Portobello.
Both eventually became a bit to exotic for us.
Crombies had a competition at the Royal Highland Show and made up ones
that Kids thought up.
Yay what did they come up with???
Can't remember it was a long time ago. Probably Mars Bars and Smarties.
Post by Ophelia
Post by John Silver
https://tinyurl.com/ksnjby6
Findlay's suddenly had a whole new range when they took on an Eastern
European butcher.
My favourites are from a small butcher in Hampton Court.
http://www.pjdale.co.uk/bbq.htm
Enjoy the things you like, that is what is important:) I often add
apples and sometimes onions, but I mix different meats as the mood
takes me:) I get no complaints:) The point really, is that it is so
simple to make and you add whatever you like/fancy, I don't see the
point in buying ready made. Although I can't be bothered to stuff them
any more. I did used to though:)
To me a sausage must have a skin.
John
Ophelia
2014-02-21 10:54:33 UTC
Permalink
Post by John Silver
Post by Ophelia
Post by John Silver
Crombies had a competition at the Royal Highland Show and made up ones
that Kids thought up.
Yay what did they come up with???
Can't remember it was a long time ago. Probably Mars Bars and Smarties.
Very likely:))
Post by John Silver
To me a sausage must have a skin.
So get a sausage stuffer.
--
http://www.helpforheroes.org.uk/shop/
John Silver
2014-02-21 12:47:21 UTC
Permalink
Post by Ophelia
Post by John Silver
Post by Ophelia
Post by John Silver
Crombies had a competition at the Royal Highland Show and made up ones
that Kids thought up.
Yay what did they come up with???
Can't remember it was a long time ago. Probably Mars Bars and Smarties.
Very likely:))
Post by John Silver
To me a sausage must have a skin.
So get a sausage stuffer.
How big are they?
John
Ophelia
2014-02-21 14:27:32 UTC
Permalink
Post by John Silver
Post by Ophelia
Post by John Silver
Post by Ophelia
Post by John Silver
Crombies had a competition at the Royal Highland Show and made up ones
that Kids thought up.
Yay what did they come up with???
Can't remember it was a long time ago. Probably Mars Bars and Smarties.
Very likely:))
Post by John Silver
To me a sausage must have a skin.
So get a sausage stuffer.
How big are they?
Just a tube really that fits onto a mincer.

I have one that fits onto my Kenwood Chef and one that fits on to a hand
mincer.

You can get big stand alones but they cost big bucks.
--
http://www.helpforheroes.org.uk/shop/
John Silver
2014-02-21 17:19:55 UTC
Permalink
Post by Ophelia
Post by John Silver
Post by Ophelia
Post by John Silver
Post by Ophelia
Post by John Silver
Crombies had a competition at the Royal Highland Show and made up ones
that Kids thought up.
Yay what did they come up with???
Can't remember it was a long time ago. Probably Mars Bars and Smarties.
Very likely:))
Post by John Silver
To me a sausage must have a skin.
So get a sausage stuffer.
How big are they?
Just a tube really that fits onto a mincer.
I have one that fits onto my Kenwood Chef and one that fits on to a hand
mincer.
You can get big stand alones but they cost big bucks.
I'll have a butchers.
John
Ophelia
2014-02-21 17:20:44 UTC
Permalink
Post by John Silver
Post by Ophelia
Post by John Silver
Post by Ophelia
Post by John Silver
Post by Ophelia
Post by John Silver
Crombies had a competition at the Royal Highland Show and made up ones
that Kids thought up.
Yay what did they come up with???
Can't remember it was a long time ago. Probably Mars Bars and Smarties.
Very likely:))
Post by John Silver
To me a sausage must have a skin.
So get a sausage stuffer.
How big are they?
Just a tube really that fits onto a mincer.
I have one that fits onto my Kenwood Chef and one that fits on to a hand
mincer.
You can get big stand alones but they cost big bucks.
I'll have a butchers.
righteo:)
--
http://www.helpforheroes.org.uk/shop/
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