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Not just any sausages. 1g carb sausages!

Bluetit1802 said:
I tried the Black Farmers premium pork sausages for the first time today. 1 carb per 100g. Each sausage is approx. 67g. They were delicious, so thank you all for recommending them on the other thread.
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Good news Bluetit!! I'm so glad as it's another option for you- I'm still addicted:)
 
If you have a local booths , their westmorland wheels are delicious. Not gluten free sadly so maybe a but more carby but no fat comes out at all on cooking. Otherwise I like Heck 97% meat ones and they are gluten free and reasonable on the crab front. Had the chorizo and pork ones last night and they were nice for a change - think they'd go well with roasted med veg and crumbled feta.
 
I'm a sausageholic. Me and Mises Nuthead go out for breakfast some weekends but the quality/ meat content always appears to be poor. Tried different places but I guess its a money thing. Anyone know where does a decent sausage with a fryup ??? It was Witherspoons today. :)
Nowhere has sausages and coleslaw on the breakfast menu :sorry:
 
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Marks and Spencer is the place for gluten free sausages (not their cooked ones though).
 
I'm knocking sausages off my ok list for a while until I'm certain of what I'm eating. I accept that a sausage may be 90% meat but I don't really know what "meat" means until I see a laboratory analysis. There is so much leeway in the regulations. I'm suspicious of the term "prime cuts" -- it's meaningless, like "original", "farm fresh" and all that advertising stuff.
Unfortunately my local butcher's 80% pork sausages, which I can watch him making in the shop, spike my bs a bit.
Any further info will be gratefully received.
 
DeejayR said:
I'm knocking sausages off my ok list for a while until I'm certain of what I'm eating. I accept that a sausage may be 90% meat but I don't really know what "meat" means until I see a laboratory analysis. There is so much leeway in the regulations. I'm suspicious of the term "prime cuts" -- it's meaningless, like "original", "farm fresh" and all that advertising stuff.
Unfortunately my local butcher's 80% pork sausages, which I can watch him making in the shop, spike my bs a bit.
Any further info will be gratefully received.
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Well I highly recommend Paul Rankins outdoor bred ones. (ingredients listed above). I've now had them hot and cold and each time they were absolutely delicious. I wasn't a fan of sausages before, but I am now! These are just packed with quality meat and just the right amount of seasoning. There's nothing suspicious about the contents at all and I'm so glad I bought them. I stumbled on them quite by chance and couldn't find the Black Farmers ones kimbo and Bluetit have recommended.
 
Robinredbreast said:
Ahhh that's a shame about the breadcrumbs :( never mind. I did try some sausages when first diagnosed, but the texture was awful and for the life of me I cannot remember the name of them, but I bought them from Morrison's, 6 in a packet, just didn't like them.

RRB
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Debbie & Andrews do a Harrogate gluten-free sausage that contains 97% pork.
 
Who'd have thought a Saturday sausage thread could be this interesting?;)
 
dianagrace said:
Who'd have thought a Saturday sausage thread could be this interesting?;)
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How true :D


Don't know if anyone seen the CH4 programme The Fixer around 2 moths ago, Alex helped the couple behind Heck Sausages to get a better foothold in the UK supermarkets, apparently this is the same couple that started the Debbie & Andrews sausage brand.
 
Sainsbury do a good beef with black pepper sausage but I can't remember the nutrition facts.
 
Public Service Announcement - Paul Rankin's outdoor bred pork sausages and also his pork and herb range are currently on offer in Waitrose with 25% off at £2.39. Perfect for Bonfire Night!
 
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