High meat content sausages?

[Caeseji]

Just wanted to pick the brains of some fellow Brits but has anyone got any recommendations for the above in the supermarkets? Gonna be scouting out a decent butcher soon but just for now I was wondering.

Thanks!

 

[carol43]

I use Aldi Cumberland @ 3.4g for 2 sausages but I can only eat one.

 

[britishpub]

Most supermarkets have good quality own brand sausages that are pretty low carb and high meat.

Anything from 1.5g per 100g to 0.5g per 100g

Sainsburys taste the difference are good about 1.4g I think, M&S do outdoor bread 97% sausages at 0.6g per 100g. Waitrose 1 free range are 1.4g per 100g

Just be careful when they have stuff added, or are Lincolnshire or Cumberland as they are usually higher in carbs.

 

[bulkbiker]

M&S, waitrose both do their own .. Heck brand are 97% meat.
I think you have mentioned Tesco before
https://www.tesco.com/groceries/en-GB/products/280002982
Check the ingredients list

 

[Robinredbreast]

Heck sausages, 97 % meat, 0.8 grams per 2 grilled sausages and gluten free..

 

[welovedzig]

I have just changed from Heck to Waitrose, very good indeed. Take care with butchers, they do not usually have ALL the ingredients listed. (our award winning ones don't)

 

[Caeseji]

Thanks for the tips all! I'll be sure to keep a look out on the ol' ingredients list!

 

[Goonergal]

Waitrose free range Cumberland sausages are my favourite. 1.5g carbs per 2 sausages.

 

[Brunneria]

Heck, Black Farmers, Tescos Finest.
I pick gluten free ones, and all of those fit the bill.

Our local butcher does a fab GF Lincolnshire sausage. They are high meat, but I don’t know exactly how high. All I can say is that they don’t send my bg high, so I can eat 2 or 3 of them.

 

[Listlad]

Yes. Some are better than others. So need to check the nutrient breakdown.

 

[Deleted member 308541]

I make our snags, I know what goes into them that way.

 

[DCUKMod]

All the biggies have highmeat content - usually in the "extra Special", "finest" or whatever ranges. Just be a bit careful of the additional flavourings if you're looking to go very ninja on this as things like caramelised red onion and the like dont detract from the quality of the mean, but just add in a few 9albeit tasty) carbs.

@Tipetoo - I often toy with making our sausages, but we don't eat enough to really get the decent practise in to the technique, but it would help as our butcher;s gluten free sausages are dire. Totally without flavour and a pappy pink mush inside.

The butcher is excellent and states up front that they buy in their GF products as they are worried about cross contamination, despite their would be best efforts. They're a great bunch, and I have offered to be their guinea pig, if they decide to give it a go, but I won't be buying any more of those frozen pink things!

 

[Resurgam]

We looked for sausages after our local butcher closed, and settled on those from the co-op -sold in packs of 6, and fairly pricy, so best to stock up when there is an offer on - they freeze well and don't alter their flavour.

 

[johnme]

We looked for sausages after our local butcher closed, and settled on those from the co-op -sold in packs of 6, and fairly pricy, so best to stock up when there is an offer on - they freeze well and don't alter their flavour.

I used to live in France and find this subject in the UK a real pain. Standards have dropped through the floor. Our French butcher used to take steak and mince it for steak haché. He made sausages from meat. In December he would supply home made charcuterie and sauerkraut. Here, I feel like we’ve lost the plot.

 

[bulkbiker]

I used to live in France and find this subject in the UK a real pain. Standards have dropped through the floor. Our French butcher used to take steak and mince it for steak haché. He made sausages from meat. In December he would supply home made charcuterie and sauerkraut. Here, I feel like we’ve lost the plot.

I think you'll find that any half decent butcher in the UK would mince up some steak for you. My local guy makes his own black pudding and other bits that sell out in hours .. Well I say local its about a 10 mile drive but we go once a week and stock up. His ducks breasts are also tastier and cheaper than the ones we used to get in France!

 

[Bluetit1802]

I like the Heck 97% and gluten free sausages. 0.8g per 2 sausages. Mr Blue hates them so we have to buy two types.

 

[Member496333]

Sausages are on my primal ban list. I simply don’t trust anything that includes multiple ingredients and wasn’t made with my own hands. I’m even considering giving up bacon altogether, but I may need electric shock therapy for that one to sink in

 

[Robbity]

I think if you're used to the lower meat content ones, the 97% meat ones have a completely different texture. But another vote for Heck 97% and Waitrose high meat content free range pork sausages - I generally buy the mini ones.

I also buy chorizo sausages, many of which are fatty pork and not much else, but you definitely have to check their ingredients.

I have to do all my shopping online,so it's fairly easy to check nutritional values & ingredients, but I think it's also well worth doing some checking online anyway before doing your "live" shopping.

Robbity

 

[Listlad]

Sausages are on my primal ban list. I simply don’t trust anything that includes multiple ingredients and wasn’t made with my own hands. I’m even considering giving up bacon altogether, but I may need electric shock therapy for that one to sink in

You will need your own farm , Jim so that you can make your own milk, cheese, butter, sausages, bacon and eggs etc.

 

[Member496333]

You will need your own farm , Jim so that you can make your own milk, cheese, butter, sausages, bacon and eggs etc.

That’s not a bad idea. Farmer Jim