I've just eaten some sausages from a special consignment I received from France!

Absolute sensory heaven in my mouth!!

Compared with British sausages, they are heaven and hell. How come British butchers are incapable of turning out anything but insipid crap disguised as sausages?
I know Brits who roll their own (not in Britain admittedly) and they are really good. So why can't our bleeding butchers do the same?

Anyway, there's another 20 or so left in this consignment so I'm a happy chappy!!

The sausages on the farmers market down Hpool Marina are second to none.

Different class to what you get from supermarkets and stuff.

Highly recommend them if you're up here when the market is on.

Black Porkies- pork and black pudding- are especially beaut.

The answer is : butchers aren't trying to making sausages, they're trying to package all the odd bits of gristle, bone and reclalmed meat left over when all the edible parts of the animal have gone. Eeugh...

If you're not near a Mr Ripper-type market, there's bound to be a farm shop near you where they make their own

Bolands pork and beef super.

You wont be saying that in the morning when your aese goes overtime they make them special for us english

Even the best English sausages don't come near the ones the butcher used to make to order for me in France. And I've never had an arse problem yet, Mr Sussex!
It's a question of meat, real meat you can bite into and chew, instead of that pastey mixture they use here. Even before I went to Froggyland the only sausages I ate were the Polish ones you used to be able to buy at Woolies. They had real meat in too.

Of course another problem is that I don't eat red meat, so my French butcher makes 'em out of poultry. Real poultry that is, from birds that have been running their arses off round a farmyard all their lives.

Can't wait for teatime - oh look it is teatime!

If it's any consolation, Chinese sausages are worse than English ones.

i avoid the sausages in Korea ! im told they make you feel a bit woof

What do you do in Korea Mr Parry?

commissioning Engineer oil and gas ! i love the place, Asia in general is great, the uk has lost it for me ! ..................i can feel a rant and moan session coming on so ill shurrup

That's it the last sausage has been duly devoured. *sigh*

I must get a freezer so next time I don't have to eat them all in the same week, methinks.

No, no, I'm just across the East China Sea. Drop in when you're passing.

i and a few others will be coming across, if you keep blowing that yellow dusty shite at us !!

Try Dropswell Farm on the back road to trimdon from hartlepool its a little farm shop all the meat is slaughtered and butchered on site the stuff is tremendously nice. They also sell a bit of game, poultry etc.

Howay what was in them then, what sort of taste and texture, how did you cook'em. Never mind just licking your chops.

Lot of modern sausage has that tough synthetic skin.

OK, you asked for it.

1) What was in them
a) Chopped (not minced) poultry (free-range). Those who, unlike me, eat piggy stuff can of course get piggy ones.
b) Various other ingredients (depending on the sausage - there were 4 types): herbs and forest mushrooms were identifiable, the rest I'm not sure about but they were bloody good.

2) Taste
This is a hard one. I can't describe it in terms of British foods because we just don't seem to have that full meaty taste. Obviously the additional ingredients served to add additional, subtle, nuances to this taste.

3) Texture
The best I can describe is "bitey". You can actually get 'em between your molars and feel that satsfying chomp as the sausage gives way when your jaws close on it.

4) Size
Two packets of chipolata format sausages and two packets of porn star bangers.

5) Method
I tried a few variants, but the best was simply grilled, allowing what little grease there was to run off. I cooked one packed of porn stars in the oven with a "sausages tonight" sauce and that was very good too. Another lot I boiled, but that was less successful, though still entirely edible. There are a lot of French sausages that are best boiled but it seems these aren't one of them. But the best ones were those I just grilled, eaten with mustard and good brown bread.

6) Skin
Browned very nicely but absolutely unnoticeable to the palate.

I wonder if there's business to be done selling them here.