Oooo I love a Sausage

[Annette Curtain]

I do love a Sausage

I don't eat them often, but when I do it has to be a good one

http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Sausages_Oxford.jpg/800px-Sausages_Oxford.jpg

In the good-Ol'-days I used to buy mine at *Simply Sausages in Farringdon, but they're long gone now

I look back fondly at the memory of a Heap's Number One or a London Breakfast

Anyway, times have changed and I now favour the Black Farmer's Sausage over any other :-$ ( insert-cock-gag-here )

They are VERY delicious , award winning and (wheat and gluten free) available at Sainsbo's etc

However, I'm always keen to try other Sausages

Any EDF favourites or recommendations ?

NETTE(tu)

_{* now available at W******e}

[DirtyBox]

Try Villagers in Beckenham, they are easily as good as or better than Simply Sausages (who now make just Sainsbury's Taste The Difference range)

http://www.englishsausages.com/

I remember the days when Simply Sausages used to sell an Indonesian suckling pig sausage (Babi Guling I think it was called).....hmmmm, sausages...

[Gingerbeer]

Gods balls! Ive never seen so many sausages! What are all those? Different flavors, made with different meats, etc?

[Annette Curtain]

GB

We the "British" have a fondness/obsession for the noble Sausage here. Those illustrated are probably all Pork (other meats are available) but spiced, herbed or complemented with other delicious ingredients.

When you arrive you'll notice that no British/South African/kiwi BBQ is complete without these. They are infact the very backbone of our Summer

Trust me, within no time you'll have your lips round one like a pro

NETTE;-)

[Gingerbeer]

Sausage as a national obsession is definitely something they dont mention on the expat boards! I actually dont eat most meats, but I think Ill be thorougly entertained watching some shameless sausage snarfing.

[David A]

Oh it's a national obsession alright.

Sometimes we eat them in a bread roll, which we call a 'sausage roll'. Other times we eat them wrapped in pastry, which we also call a 'sausage roll'.

As you can imagine, this has led to so many hilarious misunderstandings that there's a long-running farce, starring Brian Rix, in the West End about it. It also has a vicar in it who, I expect, is played by Derek Nimmo.

Also, we do have jello over here, but we call it jelly.

[maxxi]

O'Hagans (when they were in Greenwich - they are apparently in Chchester now)...

-and spicy chipolatas from Sillfield Farm, Borough Mkt. (also sometimes have a good wild boar sausage).

Closer to home Guy Sparkes often has some fine sausages but they sell out quickly (NthX Rd mkt.)

[Gidget]

Brixton Farmers Market on Sunday has a good selection of sausage purveyors. Giggly Pig plus a couple of other butchers selling their own brands. Peckham Farmers Market on Sunday now has 2 farms selling meat and their own sausages.

[Annette Curtain]

Gingerbeer Wrote:

-------------------------------------------------------

> Sausage as a national obsession is definitely

> something they dont mention on the expat boards! I

> actually dont eat most meats, but I think Ill be

> thorougly entertained watching some shameless

> sausage snarfing.

What meats do you eat GB

If it's about the quality then rest assured, there's a whole additive free, free range & organic rare breed meat "thang"

going on here in East-Blighty-Dulwich

Also did you know that we have the strictest rules on Pig husbandry ( I just love that phrase ) in the World. Our pigs are treated like veritable Kings & Queens before we eventually kill/eat them.

Indeed I suggest your swat up on the rare breed movement before you arrive. Basically we find a breed/cow/sheep/pig that's on the verge of extinction, then breed it back to sustainable levels & then proceed to eat the thing in great quantity.

Perverse really, but true.

NETTE:)

[Gingerbeer]

If a get a craving (rare) I will have a hamburger, once in awhile I will eat chicken or turkey, thats about it. Mind you, I dont deny the deliciousness of many animal products, its this damn bleeding heart of mine! (I even have bleeding heart flower tattoos)

Do you ever get stories of rogue cows in the UK? I love those... Dumb animal breaks free of slaughterhouse at last minute, goes on the lam through town until it is caught hours later, earns its freedom on a quiet farm upstate. *sniffle*

[steveo]

Would it be uncouth to introduce Ginger to a Saveloy, or a 'Rubber husband' as my grand dad used to call them?

[david_carnell]

Oh god I luuurve sausages. But then again I love pork more than my own son sometimes!

Black pudding, chitterlings, hocks, hams, lardons, pancetta.....all of it.

But a special place in my heart is reserved for the humble banger. Do you know why they're called bangers by the way? Because during rationing, sausages had extra water added to them to pad out the meat and filling and when you put them in the pan.....BANG!

Anyway.....round here? Well my current favourite for a breakfast sausage is the large farmhouse from W Rose. Cooked SLOWLY in butter in a pan on the stove. 30mins as a minimum over the lowest heat you can manage. A lid helps too. Comes out all caramelised and sticky and golden. A dab of brown sauce and I'm as happy as....well...a pig in shit.

I've made my own once. The Toulouse variety with white wine and lots of garlic were magnificent but the breakfast version had to much rusk flavour for my liking.

I'm salivating now....what have you done 'Nette?!

[pablogrande]

You should try the cumberlands from the butchers by the plough

[Gingerbeer]

It sounds like ED has a huge number of butchers. Is that a local phenom or true all over?

[david_carnell]

Local phenomena, GB.

Sadly, due to the massive increase in supermarkets, small scale butchers are a dying breed.

However, East Dulwich and Peckham are blessed with a decent number. In fact there was a thread recently listing them all if you do a search. The ones in ED and Nunhead tend to be traditional English-style butchers whilst Rye Lane in Peckham has a huge number of Halal butchers catering for the Afro-Caribbean and Muslim communities. You can find some very interesting things there and the prices are very low.

I'd strongly encourage you to use a butcher when you arrive rather than a supermarket - the quality is better, prices are competitive and the customer service superior. Plus, you keep your ? local - keeping local shopkeepers in business.

[helena handbasket]

Gingerbeer Wrote:

-------------------------------------------------------

> If a get a craving (rare) I will have a hamburger,

> once in awhile I will eat chicken or turkey, thats

> about it. Mind you, I dont deny the deliciousness

> of many animal products, its this damn bleeding

> heart of mine! (I even have bleeding heart flower

> tattoos)

>

> Do you ever get stories of rogue cows in the UK? I

> love those... Dumb animal breaks free of

> slaughterhouse at last minute, goes on the lam

> through town until it is caught hours later, earns

> its freedom on a quiet farm upstate. *sniffle*

Google "Tamworth Two". It's a great story. I've spent a lot of time at the Rare Breeds Centre they retired to, and I think Butch still lives there. You should go visit him! Admittedly, it does feel odd to bond with the pigs all day and then buy the sausages of their friends on the way out. But they're really good.

[Annette Curtain]

steveo Wrote:

-------------------------------------------------------

> Would it be uncouth to introduce Ginger to a

> Saveloy, or a 'Rubber husband' as my grand dad

> used to call them?

From you, yes stevo

However, I heard yesterday that Sav's were originally made from Pig's brains

Which is a neat segway/segue to the Tamworth Two. Their brains stayed intact and earned them a place in porcine history.

Also. Very joyful to see Master David "twanging his red braces" Carnelll out-an-about on the Forum, waxing lyrical over a Sausage or three.

http://desmond.imageshack.us/Himg718/scaled.php?server=718&filename=photodhb.jpg&res=medium

I leave you with a comedy photo of me "fingering" the Ginger Pig next door this morning:)

Which was nice:-S

NETTE

[Michael Palaeologus]

Other interesting items to be found in the food shops in Peckham include Cows Foot, which is precisely that and Giant Snails, live. The latter is quite seasonal.

Lets not forget Borough Market, a 12 minute train ride and a 5 minute walk away. Pricey, yes but a veritable festival for carnivores and veggies alike, Blessed are the Cheesemakers and indeed all makers of dairy products.

[Undisputedtruth]

I buy my beef sausages from the Nunhead butcher. Nice clean tasting sausages with none of the gunk which comes outs during the cooking process.

[Annette Curtain]

I'm rather partial to Brindisa's chorizo picante

They sell them in Franklin's shop for about ?3.99 (& cheaper than online at Brindisa)

Basically they're fresh mini Chorizo links, about 12 to a pack. I slice them at 45 degrees and slooooowly fry them is some olive oil until they render , then spoon this over a couple of poached eggs

A very simple pleasure indeed

NETTE(tu)

[Undisputedtruth]

Whitecross Street market does a mean Chorizo sausage burger filled with roasted red pepper and chilli sauce.

Definitely rate the William Rose's sausages over the Watrose's offerings.

[Otta]

That sounds tasty UDT!

I like a good quality sausage too, when having it for dinner, or with a fry up (the ones D-C describes sound awesome, but I am not a patient man, and don't think I could be doing with a half hour cooking time). However, I have to admit, that in a sandwich, I genuinely prefer crap sausages like Richmonds.

[david_carnell]

Otta - easy peasy.

Stick 'em in the pan, go have cigarette, a cup of tea, read the sports section. Put a pot of coffee on. Pop on your toast. By the time you've managed that, they'll be ready.

You'll never eat a Richmonds again! ;-)

[nashoi]

Biggles sausages on Marylebone Lane, I'm quite partial to his Marylebone pork.

[Jah Lush]

Oh I do love a banger. William Rose's bangers are the nuts. All of them. But if you see them when they have them Old Spot sausages are not only huge but delicious. Nom nom nom.