Sausage or not sausage - that is the question!

pc4854


Joined: 23/08/2009
Posts: 243

Message Posted:
06/10/2010 20:39

Dear members,

I do not often wax lyrical about anything BUT today I have just enjoyed an evening meal. It only consisted of two seperate items, baked potato and pork sausages, both cooked by my expert hand. I have to tell you all that the Cyprus potato was in itself was delicious but the sausages were sublime. I do not subscribe to advertising shops or restaurants but in this instance, I will make an exception. As a lover of the british sausage for over sixty years, yes that is longer than some of you have been alive, I have found the perfect sausage here in the Turkish Republic of Northern Cyprus. When I first 'enjoyed' sausage in the UK, it was always delicious but with the advent of supermarket shopping the sausage suffered as more and more cheap rubbish was pumped into it. However yesterday I purchased the ultimate sausage at ( you've guessed it) the Pork Shop at Alsancak and it is in my humble opinion - just to die for. If you love sausage try it.

nurseawful



Joined: 06/02/2009
Posts: 5934

Message Posted:
06/10/2010 20:45

I hate pork sausage! but can I suggest if you get the chance try square sausage (Scottish of course and pure beef) once you have tasted that you will wonder what you have missed out on in your X amount of years.



Chris

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
06/10/2010 20:45

I used to get their sausages and cook them in the oven (Like Cumberland sausage). They always came out dry. They would probably be ok in a sausage casserole. I have started making my own sausages now. Far superior to anything you can get in the shops here, and I know exactly what is in them.

Blackbird



Joined: 11/08/2009
Posts: 1432

Message Posted:
06/10/2010 20:55

...Yummy...now I am feeling hungry...

maningi pusa


Joined: 07/09/2008
Posts: 120

Message Posted:
06/10/2010 20:58

msg2 In any square slice sausage recipe I have ever used (in another life I used to make my own) there were equal parts of pork and beef mince as the basis.

martinD41


Joined: 06/09/2010
Posts: 3001

Message Posted:
06/10/2010 21:04

Sausages here are dire and would love to get some decent ones from Aldi or Lidl. Butchery skills are also dreadful and I've never seen meat hacked about like this before. Whether or not it be meat from the butcher or the supermarket IT IS ALL TOUGH and TASTELESS. Don't bother with it unless I'm going out to eat.

nurseawful



Joined: 06/02/2009
Posts: 5934

Message Posted:
06/10/2010 21:07

message 5,



You didn't know the correct butcher it's a Scottish secret and made with pure Aberdeen Angus beef, no pig in sight.



Chris

doggiesteve


Joined: 06/10/2010
Posts: 265

Message Posted:
06/10/2010 21:23

they are ok but at 7 pounds a pound a tad expensive for bangers !

Stonehousepub


Joined: 21/05/2009
Posts: 755

Message Posted:
06/10/2010 21:25

message 6



I would disagree with your comments regards butchers & meat here in NC. I find the meat here much much tastier than in the UK. The butchers on the whole are good too...



Shopping in Aldi or Lidl is not a quality thing im sorry to say although I havnt tried there sausages both supermarkets appear to be very bottom of the range..

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
06/10/2010 21:31

stonehouse, the aldi butchers style aren't bad actually, not tried their frozen ones, bound to be cr*p. In taste tests across the whole lot of their products they often fair better than a lot of the major supermarkets like Tesco and Asda.

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
06/10/2010 21:37

The cheaper the banger the more rusk it has in it.



Richard

pc4854


Joined: 23/08/2009
Posts: 243

Message Posted:
06/10/2010 21:39

re message 8 in discussion, I paid 14 TL for one kilo which equates to about £3.00 a lb not £7 as you suggested

doggiesteve


Joined: 06/10/2010
Posts: 265

Message Posted:
06/10/2010 21:46

Message 12 I agree 14 tl per kilo =6.22 gbp or about 3 ponds a pond not a.s i previously said apologies.





No need for a group hug i am english AND WE DO NOT DO TOUCHY FEELY HUG STUFF LOL

doppelganger


Joined: 08/09/2010
Posts: 147

Message Posted:
06/10/2010 21:53

hey dogi



how much is a pond ??? lol get your keyboard sorted

Pipie


Joined: 05/01/2008
Posts: 5499

Message Posted:
06/10/2010 22:45

5ytl a pack in our local shop at Tatlisu 'oakhurst sausage'' really tasty !!!

Pandy


Joined: 27/08/2010
Posts: 171

Message Posted:
06/10/2010 23:01

Which local shop Pipie ?

Amerillo


Joined: 17/09/2010
Posts: 69

Message Posted:
06/10/2010 23:03

how much does the pack weigh ??

branwell



Joined: 09/08/2010
Posts: 141

Message Posted:
07/10/2010 08:56

Paul Daniels was until recently the 'Ambassador for the Great British Banger' -gives an indication of what a classy foodstuff it is!

Pipie


Joined: 05/01/2008
Posts: 5499

Message Posted:
07/10/2010 09:53

Pandy Aly'es shop just past the mosque .



Amerillo . not sure of the weight 8 sausages and the brand is Oak hurst . The shop will order them in if none in stock . Just ask !!

blade


Joined: 19/06/2010
Posts: 1286

Message Posted:
07/10/2010 10:01

Alpha mega in the south do the best sausages and much cheaper than here.

deputydawg


Joined: 30/03/2010
Posts: 1727

Message Posted:
07/10/2010 10:18

Perhaps the decline in the quality of sausages has occurred over many years as even butchers "find it hard to make both ends meet/meat nowadays" My memories of superb sausages goes back to Germany in the 1970s when the Bratwurst and Bockwurst were sublime. Subsequently I have bought what purports to be these very sausages in bottles and tins in other countries of the world but none have tasted like I remember them in Germany.

doppelganger


Joined: 08/09/2010
Posts: 147

Message Posted:
07/10/2010 10:24

i found snack quality fresh English pork sausages 8 in the pack weighs 430grams 2.25 euro caefour.

Navek



Joined: 01/06/2008
Posts: 2656

Message Posted:
07/10/2010 12:19

Recipe For Lorne Square Sausages (found on the internet)



It is recommended that either or a mixture of minced beef and minced pork is used. The ideal square sausage slice should have at least a 20% fat content - great for blocking the arteries! Health conscious eaters of Lorne sausage may want to alter this percentage for their recipe! Traditional cooks would argue that the high percentage animal fats are needed to stop the square sausage becoming too dry.



The square sausage slice is bulked up in equal proportion with rusk which is traditionally stale breadcrumbs. Crushed bones have been used in some very old recipes but aren't recommended! Modern chefs will use fine bread crumbs in their recipes.



The unique taste of Lorne sausage comes from the seasoning. Many butchers and chefs have their unique recipes but common seasoning ingredients include salt and pepper with some nutmeg and coriander.



Cont...

Navek



Joined: 01/06/2008
Posts: 2656

Message Posted:
07/10/2010 12:19

Making Square Sausages

To make the square sausage add the ingredients together into a large bowl adding a cup of water if the sausage mixture gets too dry. Form into a square and either leave as one big block or cut individual slices or smaller blocks. Most square sausage slice will be about 10mm thick and 90 mm in length. This can then be stored in the fridge or freezer. The square sausage is then defrosted and fried in oil until browned.



Lorne sausage may not be the healthiest type of food to eat - but it tastes great. It is best eaten as a sausage piece between two pieces of lightly buttered bread. It is also great at breakfast or any other time with baked beans, fried onions and mushrooms, baked beans, grilled tomatoes, fried eggs, bacon, black pudding, potato scones and hash browns. A bit of toast should help anyone still hungry after their Lorne square sausage slice breakfast!

I have not tried this recipe yet.

Navek

Navek



Joined: 01/06/2008
Posts: 2656

Message Posted:
07/10/2010 12:38

It would be a good idea to refridgerate Lorne overnight.

Then slice to required thickness,

then bag in 2's etc for the freezer.

Think I'll have one or two now

Navek

maningi pusa


Joined: 07/09/2008
Posts: 120

Message Posted:
07/10/2010 13:05

Thank you Navek for corroborating my post about the ingredients for square sausage recipe. I put mine in the deep freeze in the loaf tin and check when it is not quite fully frozen and then slice and repack in 2s as you say. mmmm I think I shall take out a pack and make a sannie!

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
07/10/2010 13:14

Re : Msg 21,



deputydawg,



German made Bratwurst and Bockwurst are available in Lidl.

deputydawg


Joined: 30/03/2010
Posts: 1727

Message Posted:
07/10/2010 14:29

Clarissa, thanks for the tip. Is there a Lidl in TRNC ? I wonder if they are as good as in 1970 !

kaiserphil


Joined: 14/12/2008
Posts: 1096

Message Posted:
07/10/2010 14:31

Oh, the nostalgia! This thread takes me back to my days in Scotland, and the fantastic breakfasts we had there!

Zoony


Joined: 26/03/2010
Posts: 136

Message Posted:
07/10/2010 14:41

Navek you have an unfair advantage on us all methinks you used to be a butcher ?



PS square sausage fantastc.

Chegwin


Joined: 24/03/2009
Posts: 775

Message Posted:
07/10/2010 14:49

Chris, Nav’ et all

Sausages should be long, round and slightly bent and made from at least some pork……………Northern Heathens!

Youz only made it square so’s it wouldn’t fall off your bread when running away from the Engerlish.

What next I wonder ? Geeez!!

Zoony


Joined: 26/03/2010
Posts: 136

Message Posted:
07/10/2010 14:55

Cheqwin have you ever tasted square sausage (scottish) ie not you dont know what you are missing,and why do you need to be slightly bent to eat your kind of sausage?

Chegwin


Joined: 24/03/2009
Posts: 775

Message Posted:
07/10/2010 15:01

LOL Zoons................



Square Sausage. Sole me boots with the stuff.

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
07/10/2010 15:15

Re:Msg 28,



deputydawg, Lidl has just been opened in the South.



I was too small to remember the sausages in the 70th.But I can assure you the German sausage industry is alive and well!

aussiejock



Joined: 06/10/2010
Posts: 350

Message Posted:
07/10/2010 18:12

Re Message 23 and 24

thanks for the Recipe For Lorne Square Sausages just love the Scottish breakfast, reminds me of my younger days when every Sat and Sun you would have a full breakfast no matter where you ended up after a night out on the town, and as for the black pudding, potato scones yum, no wonder the Scottish population is a dying breed, too many heart attacks, but just love the food, had breakfast at St Gearge Square in Glasgow, a place called the Counting House buy 1 breakfast get 1 free 5 pounds how can you beat that for value. same as lunch or dinner buy 1 get 1 free 5.90 the place is owned by Witherspoons but great when you are a turist



Robert

deputydawg


Joined: 30/03/2010
Posts: 1727

Message Posted:
07/10/2010 19:09

Clarissa. Thanks for the reply. Will add to the shopping list for when the Wildebeest (bless her) goes South !

geronimo


Joined: 30/08/2009
Posts: 296

Message Posted:
07/10/2010 19:18

The pork shop sausages are sublime and DO NOT shrink! I have not tasted better since having the South African sausages. WHY go south? Support the people this side please.

deputydawg


Joined: 30/03/2010
Posts: 1727

Message Posted:
07/10/2010 19:59

Geronimo. I thought the post was to do with sausages not travel arrangements and freedom to shop. There are already increasing constraints on both. Do not worry the politicians, courts, banks, and lawyers will get from me the same level of support that they are showing those whose homes have gone or are at risk through fraud