if you like sausages what are your favourites?

Answer 1

cumberland ring.... and normal ones made into a risotto

Answer 2

Spicy Cumberland sausages

Answer 3

Hi a lot of the supermarkets sausages have a low Pork percentage,try Marks and Spencers sausages as they have 98% pork in them,which is quite a lot compared to some: )They are my favs

Answer 4

I love sausages except for sweet ones (like Cantonese) or very fatty ones or sausages like American commercial ones that are full of unauthentic ingredients. I try to go to artisan sausagemakers whenever I can, except the commercial Italian fennel sausages where I live are good (because we have such a large Italian immigrant community. Not so German and Polish, alas - I have to travel 350 and 500km, respectively, to get good German and Polish wurtsts.)

Answer 5

Denny sausages are my absolute favourites. You can only get them in Ireland (I haven't found anywhere which does them in London). Otherwise Lincolnshire sausages are pretty good too.

Try this recipe:
Grill raw cocktail sausages for about 10mins, add honey and dried rosemary, then grill until cooked. They make great party sausages and for picnics.

Answer 6

The "thick Irish" ones, and I miss them like crazy as I now live in the States. Sorry America, but I don't think there are any sausages here as good as a good British "banger".

Answer 7

Newmarket Musk Sausages

The recipe for the Newmarket sausage is unchanged since the days of Queen Victoria in 1884. James Musk’s original recipe lives on, passed down through the generations, and remains a closely guarded secret by the current owners, ensuring the sausages continue to be made to the same exacting standards as they always have been. Handmade with care in small batches, the sausages are free from colouring and additives, the very idea of using them being as unthinkable now as it was in James Musk’s day.

Musk’s have been a favourite of the Royal family for generations, having been the proud holder of four Royal Warrants during its history, having recently been granted a Warrant by Her Majesty the Queen. King George V in 1907, whilst Prince of Wales, granted the first Warrant and later in 1929, Edward, the then Prince of Wales, followed suit. Queen Elizabeth the Queen Mother granted her Warrant in 1965. Royal patronage has always been part of the company’s heritage.

On race days in Newmarket, people come into town to stock up with Musk’s but they are also available in delicatessens and fine food stores around the country. Alternatively they can be sent direct to your door by courier.

Musk’s Manufacturing Process

Most sausages contain rusk but Musk’s Newmarket sausages are made with bread, delivered daily by local bakeries, to give them the succulence for which they are renowned. Around 500 loaves a week are sliced before being soaked in water and added to the mixture.

The meat used is prime British pork shoulder from fully traceable free-range pigs reared on BQAP farms. There is no doubt that shoulder meat is the best for sausage making. It is exceptionally lean and looks good enough for Sunday lunch! The pork is inspected, weighed into 60lb. batches, mixed with the spices and passed through the mincer.

Natural hog or sheep gut is slipped onto the machine’s nozzle which is set for either sausages or chipolatas. Gut is thin but strong, so the machine can produce sausages without breaking the skin. Natural casings, which should never be pricked, are best as they will not burst when cooked and the end result is an attractive curved sausage.

Sausages are twisted deftly by hand into links then hung on racks to dry for twenty minutes. They show a good meaty appearance that is proudly displayed in open top packs or on trays. Covering the sausages in cellophane is the one automated process.

The factory practices have been brought into the 21st Century with full higher level EFSIS accreditation to give the quality assurance required nowadays. The small dedicated team who make the sausages have also been awarded Investor in People recognition for their part in maintaining a traditional process.

A reputation that has spanned two centuries brings you the texture and flavour of how sausages used to be.

Answer 8

Porkinsons sausages are the best from supermarkets. Sometimes the tesco special sausages are just awful.

Simple is best, sage, pork, thats about all you need.

Answer 9

I like almost any sausages but my favourite is sage and onion.

Recipe take a pound of sausage meat chop a large onion up and add to it then if you have any cold potatoes over chop them and add then add packet of sage and onion stuffing or parsley and thyme mix together add and egg and work it in make into patties dab with flour and fry we call these rissoles they are delicious. Happy Cooking.

Answer 10

I typically hate sausages but love the bis italien sausages half cooked and then cut into thick slices and cooked in a pasta sauce its incredible

Answer 11

All sausages are a delight to behold but i like Venison sausages the best!