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A Delightful Sausage.
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Toulouse sausage is nice. Proper Cumberland sausage is always a continuous length, not the small cut or linked sausages you often get. Most Cumberland sausages from shops are nothing like the real thing. Should be coarse chopped meat and a decent amount of pepper and other spices. It's also not a Cumbrian recipe, it's a German recipe that the miners brought across with them around 1600. |
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"Dragon sausages
Made with Dragon meat?
Pretty sure they are popular in Wales and it's usually pork and chillies at least they were last time I went home ."
Yes they do them in a local butchers ,bit of a kick to them |
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"Can we bring Pepperami into the mix?"
I'm going to mention the health benefits of Peperami. Because when you've already sweated your body weight by 11am, a really salty sausage hits the spot like nothing else. It's probably like twenty times your sodium RDA but in this weather it's just right. |
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By *TinRedCouple 4 days ago
Reading |
I've just got a new Kamodo BBQ, and have been getting decent Cumberlands from the butcher and smoking them with cherry chips on the BBQ for half hour.
They're absolutely amazing!! You don't realise the difference in taste between supermarket and butchers sausages until you eat them side by side! |
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By *avinaTVTV/TS 4 days ago
Transsexual Transylvania |
"Boerewors and Toulouse are probably my favourites 
Never had Toulouse but love Boerwors. Last time I had it was 1990 though."
I make my own. With Ouma's old wors recipe (handed down through generations, and download from the internet by me).
Nothing like a farmer's sausage! Long, fat, and oozing juices into your mouth! A nice big coil all sizzling on the fire! Omg! I need a braai! |
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"Boerewors and Toulouse are probably my favourites
Never had Toulouse but love Boerwors. Last time I had it was 1990 though.
I make my own. With Ouma's old wors recipe (handed down through generations, and download from the internet by me).
Nothing like a farmer's sausage! Long, fat, and oozing juices into your mouth! A nice big coil all sizzling on the fire! Omg! I need a braai!"
Are you still talking about sausages Davina? |
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By *avinaTVTV/TS 4 days ago
Transsexual Transylvania |
"Boerewors and Toulouse are probably my favourites
Never had Toulouse but love Boerwors. Last time I had it was 1990 though.
I make my own. With Ouma's old wors recipe (handed down through generations, and download from the internet by me).
Nothing like a farmer's sausage! Long, fat, and oozing juices into your mouth! A nice big coil all sizzling on the fire! Omg! I need a braai!
Are you still talking about sausages Davina? "
I'm not too sure... 🥴 |
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By *avinaTVTV/TS 4 days ago
Transsexual Transylvania |
"I must say this thread has opened me up to many new delightful sausages "
Seriously, boerewors is a fabulous addition to any barbecue. You actually find a lot of butchers will do it nowadays - shows how many South Africans are in the UK. Just have a look around. |
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A good 90% + meat English breakfast sausage, course ground not smooth takes some beating.
Pork and cranberry, Pork black pepper and pork and apple take some beating. Gotta be a good butchers saus not supermarket rubbish
Mr 🐺 |
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That square sausage you get in Scotland, bloody lovely in a butty with some bacon and an egg.
Or a good quality butchers Cumberland ring, I really need to go up to Carlisle again and get some from a particular butcher. |
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