Favourite Sausage:

[Dave H]

Sorry to all those who are Veggie's:

 

Was trying to think of my favourite Sausage buttie, but :dunno:

 

It all came about because of the mustard thread:

 

Freshly sliced bread nice and thick, slow cooked sausages well done, blob of wholegrain and that's it :tease:

[Stouffer]

Cumberland, now thats a mans sausage!

[Dirk]

Dave, get yourself down to Bromborough and have some of Muff's sausage. Muff is a champion sausage maker, he's from Bromborough and they rule - loads of different flavours. http://www.muffsonline.co.uk/who.htm

[Karl_b]

Lincolnshire, one of the few good things to come out of this drab county.

 

Pork and apple are ace too.

[Red Jersey]

Spicy italian with marinated peppers and onions on a good roll.

[Dave H]

Spicy italian with marinated peppers and onions on a good roll.

 

Now that I like the sound of 8)

[Slam Daniels]

A sausage butty is a sausage butty.

[Dave H]

Dave, get yourself down to Bromborough and have some of Muff's sausage. Muff is a champion sausage maker, he's from Bromborough and they rule - loads of different flavours http://www.muffsonline.co.uk/who.htm

 

The fact that they got an award for doing a Scouse Sausage is worth a look in it's self :yes:

[madstock]

Aberdeen Angus, garlic, red wine and shallot sausage is great, but the best sausage must be labrador offal - it's the dogs bollocks...

 

 

 

 

I'll get me coat...

[Dave H]

Aberdeen Angus, garlic, red wine and shallot sausage is great, but the best sausage must be labrador offal - it's the dogs bollocks...

 

 

 

 

I'll get me coat...

 

Sounds quite a mouthful :sick:

[Stouffer]

Cumberland sausage is the biggest, ergo the best. I thank you.

[Stouffer]

Oh and it's gotta be with tommy k & english mustard. That really is the badgers nadgers.

[Sangria]

Yeah go with the Cumberland on white bread ( must be fresh ) the sauce red but have on occasions went with brown HP.

[captainharris]

Walls!

[Dermot]

There is a butchers in Chorlton (Manchester) that do great sausages, they have a garlic sausage, and a black pudding sausage that are excellent.

[Anubis]

Dave, get yourself down to Bromborough and have some of Muff's sausage. Muff is a champion sausage maker, he's from Bromborough and they rule - loads of different flavours. http://www.muffsonline.co.uk/who.htm

 

 

Surely he has to have an advert using the term 'muffdiving.'

[Kopite]

Big wokoff curly Cumberland with an egg on top, plate of chips and a serving of garden peas.

 

You know it makes sense.

[DJLJ]

English/Americans can't make sausages. FACT. German or Czech sausages all the way...

[Uncle Junior]

I bet you all play hide the fuckin sausage, you bunch of fuckin finooks.

[biglad]

Sorry to all those who are Veggie's:

 

Was trying to think of my favourite Sausage buttie, but :dunno:

 

It all came about because of the mustard thread:

 

Freshly sliced bread nice and thick, slow cooked sausages well done, blob of wholegrain and that's it :tease:

 

Pork and blackpudding - Now that's what I call a sausage.

[Red Jersey]

English/Americans can't make sausages. FACT. German or Czech sausages all the way...

 

 

Germans make up our greatest immigrant percentage.

[Paul]

A sausage butty is a sausage butty.

I used to think that until I took some advice and discovered a whole new world of sausage.

 

*Imagines some of the GF gayboys getting over-excited so clarifies he's talking food rather than genitals.*

 

With sausages, the higher the meat content, the better. So posh sausages that cost loads really are nicer because they don't have any shitty filler in them. Continental sausages that are 100% meat are the best.

 

When you've selected your sausage, put them into a dry frying pan, without pricking them, on the lowest possible heat - preferably using a diffuser. Then leave them for about an hour before enjoying nothing short of a taste sensation. Once you've tried 'em this way, you'll never go back to shitty bangers; it's like comparing Champagne with Schloer (eh, Col?).

[Spy Bee]

That's all very good Paul, but I quite like chilli sausages from the co-op that I can stick on my George Formby.

[Dirk]

That's all very good Paul, but I quite like chilli sausages from the co-op that I can stick on my George Formby.

 

Whereas Paul's posh sausages can only be bought in Formby.

[DJLJ]

Germans make up our greatest immigrant percentage.

I'll trust you on that, but go and get a sausage (talking about food here) in Germany, and then compare it to your average sausage in the US, and you'll believe as well...