View Full Version : ANOTHER US thread......but not what you think. Mmmm sausages.

eastern wiseguy
13th Apr 2014, 17:19
I have recently emigrated to the USA and I am suffering withdrawal symptoms .

There are many things I love about this place BUT there is a problem. Your sausages are rubbish. Sorry...but they are. Jimmy Dean....rubbish:ok:. Tiny ineffectual little tubes of goodness knows what.

I like my UK sausages big and flavourful ( and full of goodness knows what) :)

I can't find anything like them here so......does anyone have a favourite sausage recipe? I can source casings and I can make my own rusk but I am looking for the definitive Ppruners recipe.

Pork Beef Blood Chicken......anything would be appreciated.

13th Apr 2014, 18:03
Traditional Sausages - Irish Specialty Foods (http://www.tommymoloneys.com/irish-specialty-foods/traditional-sausages?___store=default)

Irish Breakfast | Irish Food | Gift Baskets, Ireland, USA (http://irishbreakfastusa.com/)

British Food Shop (http://www.britishfoodshop.com/shopdisplayproducts.asp?id=35&cat=Frozen+Products)

British Food suppliers - International Delivery - EXPATS.org.uk (http://www.expats.org.uk/shopping/food-british.html)

Depends on where you live but there are stores which stock as well.

13th Apr 2014, 18:05
Reason I didn't include any recipe is that a Food technologist who worked for Kerry Foods told me that for Richmond and Walls Sausages they have circa 80 different recipes they use.

13th Apr 2014, 18:32
eastern wiseguy

There are many things I love about this place BUT there is a problem. Your sausages are rubbish.

Depends on where you live. And yes, buying cheap supermarket sausages like "Jimmy's" I can understand why you hate them.

Here in Salt Lake there are many places to buy real sausages, but you are going to pay a larger price.

eastern wiseguy
13th Apr 2014, 18:44
Thank guys ,

I don't have an objection to paying for quality sausages

Finding quality is possible.....but I would REALLY like to try making my own. :)

13th Apr 2014, 19:51
Walls Sausages have circa 80 different recipes they use

Walls have ears.........

13th Apr 2014, 19:53
As Gordy says, depends on where you are, here in the SF area we have lots of great sausage choices.

Lon More
13th Apr 2014, 19:56
Buy a sausage making kit (http://www.sausagemaking.org/acatalog/Sausage_Making_Kits.html). A bit pricy for the semi-pro gear but it might be a business opportunity

Lord Spandex Masher
13th Apr 2014, 19:58
Especially in San Fransisco, so I hear!

13th Apr 2014, 20:17
Oddly enough the sausages in Oz are crap as well. I've experienced American 'sausages' too...

There is only one sausage, all others are pretenders. The might Lincolnshire sausage.

Lincolnshire Sausages | Lincolnshire Sausage Recipe | Gloriously Good Food (http://blog.gloriouslygoodfood.com/2013/05/17/lincolnshire-sausages/)

Windy Militant
13th Apr 2014, 20:37
You obviously haven't tried Bryan the Butchers on the ferndale road then! His home made links are cracking. Mind you I think there was a bit of a mix up between St Davids day and Chinese new year a while ago with his red Dragon chilli sausages! They were good but by heck were they hot! :ooh: ;)

14th Apr 2014, 02:26
where I live my neighbors go around each morning with their Foo Foo dogs on a leash and occasionally bend over with their hand wrapped in plastic picking up Jimmy Dean sausages for their breakfast

Pinky the pilot
14th Apr 2014, 03:06
Oddly enough the sausages in Oz are crap as well

Not all of them!:= Once again, it depends on what 'brand' and where you buy them.
And like anywhere else, the good ones are more expensive.

Um... lifting...
14th Apr 2014, 03:14
Some people have different issues with Jimmy Dean sausages. Caution: NSFW.


14th Apr 2014, 03:18

Deer Hunters almost always have good recipes for sausages,
just change the meat. A quick google should find you a few
web sites with recipes on them.

But like others have said, good sausages cost more, like Kransky sausages !

14th Apr 2014, 03:28
I've got the same problems, the sausages are dire and the bacon worse. Properly cooked bacon should be lean meat with a bit of rind on the edge, and will bend, not break, when flexed. It's very hard to find in the US, it's all the streaky stuff, cut too thin and so ends up with rigour mortis once threatened with a hot frying pan.

At the moment I'm getting Canadian bacon from a butcher's shop in Mountain View which is fairly good. I haven't tried their sausages yet, but their chicken is better than the supermarket crap. I just bought some ground beef to make burgers, so we'll see how that comes out.

To be fair, I'd come to the same general conclusion when in the UK, I bought all my meat from the local farm shop so it was all locally sourced, fresh and not pumped full of chemicals.

Solid Rust Twotter
14th Apr 2014, 05:23
Very few bad sausages in these parts. You generally find them in the budget section and they look the part. Most folks are proud of the boerewors they serve and secret family recipes abound.


14th Apr 2014, 08:20
My normal sausage recipe is below. I started with a hand mincer (spong) but found it was too much work, especially with venison which does not have enough fat to lubricate it, so I moved on to a 30 LIDL 850 watt power mincer. I bought a sausage-stuffing attachment, basically a funnel that fits on to the mincer - proper stuffers are very expensive if you are not sure and end up not using them. I have now decided to retire the Bifinett and have bought a mincer for the Kenwood; this came with sausage stuffing funnels.

Standard banger

1kg pork
200g breadcrumb
15g sage
10g white pepper
5g salt
200ml water

I usually buy pork shoulder in the piece and chop it up for mincing - if you buy minced pork there may be a lot more fat in it. For extra flavour I would sweat off some leeks or onions and add them in to the mix. Most recipes will say "rusk" as an ingredient. I generally have breadcrumbs in the freezer, but if there is none left, or if the fancy takes me I will use oats - the cheap 19p per kilogram from ALDI/LIDL are adequate, use half the amount out of the packet and put half in your liquidiser/coffee grinder (the type like a small liquidiser) and reduce it to a fine flour - DON'T USE THE MINCER FOR THIS.

Once you have got the basic ones working to your satisfaction you can try flavourings. Make a batch of basic mix, divide it into portions, and add different ingredients to each portion - I generally end up with 5-6 sausages of each flavour to try. Write down what you put in and what you thought when you tasted them, then amaze all your friends with your own bangers at your next bbq.

For your fat sausages use hog casings; sheep casings make thin ones. Keey surplus casings well salted and in the fridge, will keep for long periods. Forget the artificial casings - load of [email protected]


14th Apr 2014, 12:55
loma wrote:

where I live my neighbors go around each morning with their Foo Foo dogs on a leash and occasionally bend over with their hand wrapped in plastic picking up Jimmy Dean sausages for their breakfast

Fort Lauderdale loma? Home of Marge Simpson hair, the blue-dye rinse and old fogies! Or, as some say: Florida. God's waiting room. :}

14th Apr 2014, 13:08
Fort Lauderdale loma? Home of Marge Simpson hair, the blue-dye rinse and old fogies! Or, as some say: Florida. God's waiting room

Believe it or not where I live we have none of that and are happy to be served by geezers in our Walmarts.

Course I wouldn't live on the coast that sucks up you uncouth northeners :)

14th Apr 2014, 13:11

Another choice is Farmer John Original Sausage Links.

See also: http://www.opassmokedmeats.com/shop/category/sausage

Browse Results | New Braunfels Smokehouse (http://www.nbsmokehouse.com/Item/Browse?cat=s25-06)

In other words, kwitcherbitchen := and get back into the kitchen.

As to bacon, you can get a four pound slab and slice it as thick as you like, or a one pound slab of leaner "Canadian Style" and slice it as thick as you like.

Hickory-Smoked Meats Since 1945 | New Braunfels Smokehouse (http://www.nbsmokehouse.com/content/products/395-small.jpg\)

Further that point, if you absolutely must have it like "at home" go on line, FFS, and order some to be shipped to you.

14th Apr 2014, 13:41
loma wrote:

Believe it or not where I live we have none of that and are happy to be served by geezers in our Walmarts.

Lucky you then!!! :}:ok::}:ok:

Um... lifting...
14th Apr 2014, 13:43
There are bits of Florida that if we told you of them we'd have to kill you.

14th Apr 2014, 13:46
Having spent a short period of time in certain swampy areas* of Florida I think, with hindsight, I'd rather be dead!!!! :eek:

* around Valparaiso to be precise

Um... lifting...
14th Apr 2014, 14:11
Ah, Ranger weenie roasts around the fire. Minus the fire...


14th Apr 2014, 14:33

We would have counted ourselves extremely fortunate had we had any weenies to roast. Unless, or course, one counts the "frankfurter chunks" as weenies!


14th Apr 2014, 14:42
I have to admit that when I was living in the USA I used to get breakfast, in various hotels or whatever, and I did quite like the sausage, except for the fact that it wasn't actually a sausage.

I didn't get a long, thin, tube of some sort of skin, stuffed with meat. What I generally got was some sort of malformed burger. Which was quite pleasant but was not a real sausage.

Ancient Observer
14th Apr 2014, 14:48
Wild Boar sausages

Brilliant taste.

Herbed Wild Boar Sausage Recipe - A Recipe for Wild Boar Sausages | Hunter Angler Gardener Cook (http://honest-food.net/wild-game/wild-pig-recipes/wild-boar-charcuterie/herbed-wild-boar-sausages/)

14th Apr 2014, 15:10
MadsDad wrote:

I didn't get a long, thin, tube of some sort of skin, stuffed with meat. What I generally got was some sort of malformed burger.

That is what we Americans call Canadian bacon. did it look like this?


14th Apr 2014, 15:23
No, RGB. A substance looking like that was, I think, labelled as Ham (generally anyway). What I'm thinking off was some sort of patty of minced pork (?) meat which was then fried (or maybe grilled; I didn't ask). It did taste quite pleasant and might, if stuffed inside a skin, have formed a half decent sausage.

And, speaking of sausage, I went to the butcher's this morning to get some for tea and, on the counter, there was a single, solitary sausage. 'Bugger', thought I, then I glanced through the door to the back room to see Gerry, the butcher, wrestling with a casing full of sausage meat. Got some nice, freshly made, sausage for tea.

14th Apr 2014, 15:42
Ahh, fried sausage patties:


14th Apr 2014, 15:47
That looks like what I recall, Mr RGB.

(It also looks very much like the pork burgewr thingies MadsMum does to accompany the Xmas dinner - and which always get eaten first).

14th Apr 2014, 15:53
Back to OP: why would you expect to emigrate half way round the world then complain that things are not "like Blighty"? You must really be an American!

There are plenty of places that make sausage beyond what you see in the big supermarkets. You need to look for a local independent butcher, or an ethnic grocery. You'll find all sorts of sausage, with new flavors and textures just as great as what you left behind -- but different. Around here the Hispanic grocers conjure some remarkable products.

Can't help on the bacon. England and the USA have totally different products going by that term.

14th Apr 2014, 16:27
Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs.

From (and more at):- Frikadeller - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Frikadeller)

14th Apr 2014, 16:35
Never taken a liking to those Sausage Patties.

Always seem to think they over cook them and they end up a bit hard.

14th Apr 2014, 17:24
I use Sausage Maker (http://www.sausagemaker.com/) for supplies, recipies...

Good luck!

I like the sausage to have a good rough texture, so after cubing the meat, put it in the freezer and get it partially frozen before grinding...great texture.

I grind lamb, bacon, mint, and pine nutz for a great one!

and bacon sausage is pretty damn good, just cube , freeze, and grind into a casing.

eastern wiseguy
14th Apr 2014, 21:19
OBGraham......ones missus is from the great state of Ohio and following almost 10 years in UK agrees with me:) She has already purchased the grinder and stuffer and all we need is the recipe :)

She also loves proper Irish bacon,black pudding and BBC 3 none of which can be easily sourced.

We live close to Amish butchers ,and whilst they are good,they aren't quite what we are looking for. I guess it is all in the grind and seasoning mix.

I do enjoy living in the US ....but like her in the UK there are just certain products which seem to be part of ones DNA and you miss 'em. :ok:

Standard Noise
15th Apr 2014, 20:28
See now, if you could just dig your way out of the white stuff, you could look for a decent butcher, I found one here in Ciderset, all the way from sunny Ballyhackamore.............and his sossies are proper!

eastern wiseguy
15th Apr 2014, 22:11
I found Black Pudding today.....it's a German version....but let's see.

SN.....I bloody wish...does he deliver? :ok:

16th Apr 2014, 13:57
eastern wiseguy:

Did somebody say, Ohio?


16th Apr 2014, 14:51
. . . I was rather fond of the sausages served at the Hale Pohaku facility when I used to work at the telescopes on Mauna Kea. Skinny little things, but with a meaty texture and good flavour.

But don't get me started on mass-produced US bread! :yuk:

16th Apr 2014, 14:58
MagnusP wrote

But don't get me started on mass-produced US bread!

What, you don't like packaged shit like this?


Yum, yum. Wonder bread. Has the consistency of chewy snot. And it's called Wonder bread because after eating it, if you have the gall to do so, you wonder what in God's name possessed you to eat it.

Wonder bread helps build bodies in 8 ways. (So goes the advert on TV). The part they left out, however, is: And clogs your butt-hole for 10 days.

16th Apr 2014, 20:59
I make fresh bread for the house in the French style. Flour, yeast, touch of salt - that's all you need for the best bread in the world. But it is good for only one day.

Wonder bread, while not nearly as good, will keep in the fridge for a month without going hard or moldy. There's a place in the cosmos for that quality, too.

17th Apr 2014, 02:15
There is nothing better than lightly toasted Wonder bread buttered immediately after exiting the toaster.

17th Apr 2014, 02:20
White bread like that, eaten as part of a sandwich.

Has that many preservatives in it to keep it fresh
your body has a problem digesting it !!!

17th Apr 2014, 03:58
Can't help on the bacon. England and the USA have totally different products going by that term.

US bacon in the UK is "streaky bacon", proper bacon in the US is "back bacon", although an enlightened butcher will know it as English bacon.

17th Apr 2014, 10:22
Those spiral sausages in post #17 look like the sausages served up at the Festival de Troubadours here every September, where everything* is made to medieval recipes. And yes on home-made bread they are DELICIOUS with a big dollop of fresh alioli.

* Except the Coca-Cola which is kept to satisfy the occasional American visitor.

Solid Rust Twotter
17th Apr 2014, 10:28
That be boerewors, Mr OFSO. Traditional in these parts. Some varieties as thick as a baby's arm, juicy and tender. Slap in a roll with a spoon or two of tomato and onion gravy, pint on the side - Ambrosia!

I confess to preferring my boerewors uncooked as a sprog. Had civilisation pounded into me since then, I suppose...

eastern wiseguy
17th Apr 2014, 13:16
Those Boerwors look pretty good.......are they smoked?

Solid Rust Twotter
17th Apr 2014, 14:15
Nope, bog standard sausage that needs grilling or frying. Traditional spices are clove and coriander seed.

17th Apr 2014, 15:37
The name is derived from the Afrikaans words boer ("farmer") and wors ("sausage").

So as we would say in German, Bauern-wurst. But it doesn't look like that !