I like sausages, so I thought we’d have a thread about them.
The sausages available to me here (in the UK) include:
-The standard British ‘banger’ - in very many varieties - these consist of very finely-ground meat(usually pork), mixed with ‘rusk’ (-some kind of cereal-based thing - hopefully not too much of it), variously spiced, most often with white pepper and herbs like sage and thyme. Smooth and pink in the raw state, light golden brown and delicate-textured when cooked.
-Regional British sausages, such as Cumberland etc - wars have probably been fought over the exact composition of these, but typically, they are distinct from the standard banger on account of a slightly coarser ground meat, less rusk and different blends of spices and herbs (often the herbs will be cut in larger, visible pieces too).
-The ‘Butcher’s sausage’ - available at independent butcher shoppes (with imitation/wannabe versions appearing prepacked in the supermarkets) - a conspicuously coarser cut of meat, often to include beef, less rusk - often available in quite a range of different meats/flavours/spices etc (including ‘traditional’ favourites like Pork and beef, exotic meats such as ostrich, kangaroo etc, and poutlry/fowl such as turkey or duck)
-Black Pudding - pig’s blood mixed with oatmeal, chunks of fat and spices, stuffed into large sausage skins and boiled. To be sliced and refried by the end consumer. What could be nicer? (seriously, once you get over the ‘ick’ part of eating them, they really are delicious).
-Haggis (I suppose it’s a kind of sausage) - needs no introduction
-Lorne sausage - square patties of rather fatty sausagemeat - no skin
‘sausage meat’ is also available and it’s usually sold in blocks or plastic tube/bags, chilled or frozen; variable in quality and consistency, but typically the same as the stuff inside a mid-range ‘standard’ banger.
Imported or absorbed from abroad (listed here even if manufactured locally):
-Any number of variations on the preserved ‘frankfurter/bockwurst’ - style sausage - lined up in cans or jars of brine on the supermarket shelf.
-Salami - any number of varieties; available whole or sliced, prepacked or at the deli counter.
-Other (smaller) preserved sausages - such as Chorizo and Kabanos
Ummm… that’s about all I can think of right now - I’m sure I’ll have missed some, but what kind of sausages do you have in your locality?
I’m particularly interested in the composition, texture, flavour etc of the American sausages that are fried in preparation for biscuits and gravy, but all contributions here are welcome.