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ANOTHER US thread......but not what you think. Mmmm sausages.

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ANOTHER US thread......but not what you think. Mmmm sausages.

Old 13th Apr 2014, 17:19
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ANOTHER US thread......but not what you think. Mmmm sausages.

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. 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.
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Old 13th Apr 2014, 18:03
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Traditional Sausages - Irish Specialty Foods

Irish Breakfast | Irish Food | Gift Baskets, Ireland, USA

British Food Shop

British Food suppliers - International Delivery - EXPATS.org.uk

Depends on where you live but there are stores which stock as well.
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Old 13th Apr 2014, 18:05
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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.
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Old 13th Apr 2014, 18:32
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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.
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Old 13th Apr 2014, 18:44
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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.
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Old 13th Apr 2014, 19:51
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Walls Sausages have circa 80 different recipes they use

Walls have ears.........
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Old 13th Apr 2014, 19:53
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Easternwg.
As Gordy says, depends on where you are, here in the SF area we have lots of great sausage choices.
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Old 13th Apr 2014, 19:56
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Buy a sausage making kit. A bit pricy for the semi-pro gear but it might be a business opportunity
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Old 13th Apr 2014, 19:58
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Especially in San Fransisco, so I hear!
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Old 13th Apr 2014, 20:17
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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
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Old 13th Apr 2014, 20:37
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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!
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Old 14th Apr 2014, 02:26
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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
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Old 14th Apr 2014, 03:06
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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.
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Old 14th Apr 2014, 03:14
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Some people have different issues with Jimmy Dean sausages. Caution: NSFW.

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Old 14th Apr 2014, 03:18
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Eastern

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 !
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Old 14th Apr 2014, 03:28
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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.
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Old 14th Apr 2014, 05:23
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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.


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Old 14th Apr 2014, 08:20
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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]

Enjoy
UFO

Last edited by UniFoxOs; 14th Apr 2014 at 08:22. Reason: Added extra point
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Old 14th Apr 2014, 12:55
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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.
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Old 14th Apr 2014, 13:08
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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
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