sausages

[helli]

For veggie sausages, I prefer Cauldron. The texture is good and they have the herbiness I liked from meat sausages. My non-veggie boyfriend is very happy to eat these instead of meat. They are about 5g carbs per sausage.

Linda McCartney has always tasted fatty and greasy to me. They are more like sausage shaped patties.
I find Richmond veggie sausages and Quorn tasteless but work well as the base for spicing up into ”chorizo” for these parcels or in squashage paella.

 

[Deleted member 21371]

For veggie sausages, I prefer Cauldron. The texture is good and they have the herbiness I liked from meat sausages. My non-veggie boyfriend is very happy to eat these instead of meat. They are about 5g carbs per sausage.

Linda McCartney has always tasted fatty and greasy to me. They are more like sausage shaped patties.
I find Richmond veggie sausages and Quorn tasteless but work well as the base for spicing up into ”chorizo” for these parcels or in squashage paella.

Yes, Cauldron are an excellent choice.
A good range as well.

 

[Beetee07]

I fry sausages and they do not have chewy skins. My son always grills them, and they are totally different, and chewy.

we buy our sausages from a local butcher they are very low in fat.
but we cook them in the air fryer so no fat or oil needed and any fat in the sausages normally comes out.
the skins are really soft not chewy at all (now made my mouth water thinking about them)😉

 

[rebrascora]

Gosh you lot are no fun! Who wants to eat a low fat sausages!
The fat is what gives it flavour and makes it moist, keeps you feeling full and provides slow release energy and helps slow the digestion of any carbs in the sausage or whatever you eat with it. That said..... you guys continue to eat all the low fat ones and leave the fatty ones for me.

 

[Beetee07]

Gosh you lot are no fun! Who wants to eat a low fat sausages!
The fat is what gives it flavour and makes it moist, keeps you feeling full and provides slow release energy and helps slow the digestion of any carbs in the sausage or whatever you eat with it. That said..... you guys continue to eat all the low fat ones and leave the fatty ones for me.

whilst I would normally agree with you I have another 3 stone to get rid of.
the butters sausages we have are normal sausages just not got all the bad stuff like other sausages like Richmonds as nice as they are I would like to live for a few more years.

 

[Pumper_Sue]

Gosh you lot are no fun! Who wants to eat a low fat sausages!
The fat is what gives it flavour and makes it moist, keeps you feeling full and provides slow release energy and helps slow the digestion of any carbs in the sausage or whatever you eat with it. That said..... you guys continue to eat all the low fat ones and leave the fatty ones for me.

There's fat and there's fat.
Yes all meat needs a little fat to add flavour when cooking, there are definitely limits though.

 

[Deleted member 21371]

Gosh you lot are no fun! Who wants to eat a low fat sausages!
The fat is what gives it flavour and makes it moist, keeps you feeling full and provides slow release energy and helps slow the digestion of any carbs in the sausage or whatever you eat with it. That said..... you guys continue to eat all the low fat ones and leave the fatty ones for me.

The fat just masks the taste of a badly made sausage.
A tube of cheap meat swimming in grease isn't pleasant.

The varying correct cuts of meat in the right proportions and the right size mince, with the herbs and spices, the right amount of seasoning, is what gives a true sausage it's flavour.

 

[nonethewiser]

Gosh you lot are no fun! Who wants to eat a low fat sausages!
The fat is what gives it flavour and makes it moist, keeps you feeling full and provides slow release energy and helps slow the digestion of any carbs in the sausage or whatever you eat with it. That said..... you guys continue to eat all the low fat ones and leave the fatty ones for me.

Like you do find low fat ones dry must admit so not a fan, on other hand don't like greasy sausage or any greasy meat for that matter, always try to grill so that most fat drains away, plus find it doesn't mess with bg levels later in day that way.

 

[freesia]

been buying 97% pork sausages .have tried heck & asdas own but the skin lets them down they are chewy are there any others that are reommended

You say you don't like asdas own but have you tried their gluten free sausages? They have loads of different sorts. My favourite are the triple chilli but they do the usual lincolnshire, cumberland sausages as well as different ones like black pepper and (i think) a cheesy one. Most of them are around 2g carbs per 2 sausages.

 

[freesia]

We sometimes go to a farm shop about 10 miles away. Their sausages are amazing but they are HUGE!! Well worth the money as a treat though. They do a Moroccan Lamb sausage that is really good. Hhmmmmm, i think i feel a little trip out coming up....

 

[Deleted member 21371]

We sometimes go to a farm shop about 10 miles away. Their sausages are amazing but they are HUGE!! Well worth the money as a treat though. They do a Moroccan Lamb sausage that is really good. Hhmmmmm, i think i feel a little trip out coming up....

Nothing like a good farm shop.
The only problem with mine is the size variation, and the fight over who gets the big ones or the little ones!

 

[nonethewiser]

Nothing like a good farm shop.
The only problem with mine is the size variation, and the fight over who gets the big ones or the little ones!

Price is issue for many, some are outrageously expensive, same with these farmers market that pop up in town centres, yeah good quality goods but same can be found in local butchers, even supermarket in some cases.

 

[Deleted member 21371]

Price is issue for many, some are outrageously expensive, same with these farmers market that pop up in town centres, yeah good quality goods but same can be found in local butchers, even supermarket in some cases.

Some can be expensive, very true.
But there are some more reasonably priced ones, and it's also my luxury food.

 

[Billy Bob]

Nothing like a good farm shop.
The only problem with mine is the size variation, and the fight over who gets the big ones or the little ones!

The size variation is an easy fix before you cut the joins untwist them and squeeze them to the same size re twist and then cut the join

 

[SunflowerMama]

I fry sausages and they do not have chewy skins. My son always grills them, and they are totally different, and chewy.

Yes, this exactly. I either cook them entirely or brown them in a cast iron pan, perfect. No chewiness

 

[Drummer]

Yes, this exactly. I either cook them entirely or brown them in a cast iron pan, perfect. No chewiness

I use cast iron too - maybe that is the important factor.