now i do like a good sausage!
i love going into my butchers, bending over his counter and admiring his big sausages
most weeks he has new varieties of sausage that he shows me
i was just wondering what varieties my fellow answerbankians can recommend to me as my goal is to be filled up by big thick sausages from all parts of the UK
;P
Can't beat a bit of pork. I am a sausage fan - but it has to be quality meat - none of that flabby false-looking pink stuff. Unless it's an Irish Richmond.
Chipolatas have their appeal - but you can't beat a cumberland.
we make beef with Guinness and mushrooms,
Lamb with mint, lamb with soft apricots and rosemary, chicken with balti spices, pork with ginger, spring onion and five spice amongst the usual suspects of course!!