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DMR
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« Reply #15 on: Friday, November 7, 2014, 12:04:46 » |
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I like a nice coarse pork chipolata, fresh french stick, fried onions. Simples.
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Bob's Orange
Has brain escape barriers
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« Reply #16 on: Friday, November 7, 2014, 12:05:11 » |
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Brands like Richmond - you wouldn'y know there was any meat in them.
I am sure there are some lovely authentic Irish Sausages, but the ones in the supermarkets here are crap.
My missus likes the Richmond ones  We have Clonakilty (from Cork) sausages for tomorrow's breakfast. Now that's a sausage! |
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we've been to Aberdeen, we hate the Hibs, they make us spew up, so make some noise,
the gorgie boys, for Hearts in Europe.
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Bob's Orange
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« Reply #17 on: Friday, November 7, 2014, 12:05:33 » |
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I like a nice coarse pork chipolata, fresh french stick, fried onions. Simples.
Have to admit, I am salivating a bit at that! |
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we've been to Aberdeen, we hate the Hibs, they make us spew up, so make some noise,
the gorgie boys, for Hearts in Europe.
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4D
Or not 4D that is the question
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I can't bear it 🙄
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« Reply #18 on: Friday, November 7, 2014, 12:05:33 » |
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Calne used to have three or four butchers back in the day. Sigh.
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Honkytonk
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Whoo Whoo!
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« Reply #19 on: Friday, November 7, 2014, 12:09:33 » |
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I quite like Richmond too. I think the problem people have with them, and the generic frozen sausage you get in this country is the fact there is no internal structure or texture to them, it's essentially just meat paste in a condom.
Now I've said that I might be rethinking my opinion...
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Sippo
Living in the 80s
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I ain't gettin on no plane fool
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« Reply #20 on: Friday, November 7, 2014, 12:12:24 » |
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And Richmond's have little meat content....
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If my calculations are correct, when this baby hits 88 miles per hour, you're gonna see some serious shit...
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Sir Pissalot
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« Reply #21 on: Friday, November 7, 2014, 12:20:26 » |
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Audrey is probably your man for Irish sausage
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kerry red
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« Reply #22 on: Friday, November 7, 2014, 12:23:53 » |
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I said that to Mrs Audrey this morning - to no avail!
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blah blah
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« Reply #23 on: Friday, November 7, 2014, 14:11:35 » |
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Many of the butchers that are still around have a good selection of sausage. Crumps in Bassett has a great choice of good quality sausages, including (for those that like a chilli hit) the Bassett Burner - its always great to give that to unsuspecting guests at BBQs :-)
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Batch
Not a Batch
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« Reply #24 on: Friday, November 7, 2014, 14:19:45 » |
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Having lived in Luxembourg I have to say I can't stand the German style sausage. Think they definitely spelled worst wrong there.
Ban him please. |
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Arriba
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« Reply #25 on: Friday, November 7, 2014, 14:25:22 » |
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Butchers style premium Lincolnshire sausages are probably my favourite but like pretty much all of them really, This includes Irish sausages including Richmond's. pork and leek, bratwursts etc. Love em
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4D
Or not 4D that is the question
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I can't bear it 🙄
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« Reply #26 on: Friday, November 7, 2014, 14:32:00 » |
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1.20 in.
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