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[Aliantha]

I got my dad a mincer a couple of years ago and he makes great sausages. They're way different than the usual ones cause they're not filled with gluten and stuff and muck. Just ground meat (usually beef), some fat and some spices. They're usually pretty good.

[ZenGum]

Originally Posted by Aliantha

I got my dad a mincer a couple of years ago and he makes great sausages. They're way different than the usual ones cause they're not filled with gluten and stuff and muck. Just ground meat (usually beef), some fat and some spices. They're usually pretty good.

Well, I'd eat those. Commercial sausages are a mix of the bits they can't sell any other way with filler and preservative. Yech.

Actually I had a strange sausage-craving (stop thinking that!) so i bought a few packs. The fad lasted a few weeks until the sulphurous tang of the preservative got to me.

If anyone wants three frozen pork snags with some herby stuff, let me know.

[Sundae]

Originally Posted by infinite monkey

I like crap food. Really, I do.
But I really can't imagine eating a McRib. I just can't.

Actually I quite enjoyed them. But I liked the sauce mostly. Haven't had one this decade.

Originally Posted by Aliantha

I got my dad a mincer a couple of years ago and he makes great sausages. They're way different than the usual ones cause they're not filled with gluten and stuff and muck. Just ground meat (usually beef), some fat and some spices. They're usually pretty good.

Even the best sausages in this country contain something other than meat, to hold them together. They'll be 85% meat, say. If you only mince the best part of the pig, surely it could be used in a better way? Sorry just realised you were talking beef sausages. Not in my realm of experience!

Originally Posted by ZenGum

Well, I'd eat those. Commercial sausages are a mix of the bits they can't sell any other way with filler and preservative.

I do think there is a middle ground between 100% pork (with herbs) and those stuffed with old crud and then coloured to look healthy.

I think there is a place for rusk, bread or rice in sausages.
As long as the meat/ filler equation isn't weighted towards the filler.

I have to admit, I've had yummy sausages in greasy spoon cafes.
I only eat them there, or if I'm on holiday.
So I obviously have a taste for cheap meat