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[Food] Big Sausages



TomandJerry

Well-known member
Oct 1, 2013
12,323
Anyone know where you can locate some absolute whopping sausages?

Will also need some equally big bun's to go with them..


(Asking for a friend)


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Greg Bobkin

Silver Seagull
May 22, 2012
16,055
PAGING [MENTION=1416]Ernest[/MENTION]
 






TomandJerry

Well-known member
Oct 1, 2013
12,323
I think there might be an announcement about bigger sausages at 5pm tomorrow?


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Did you hear this from your mate's girlfriends sister? If so, probably not the best sauce!

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Eastgull

New member
Aug 16, 2017
29
CostCo, you won’t regret it. Make sure you pick up a six pack of the Wagyu Burgers as well.


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The Mole

Well-known member
Feb 20, 2004
1,368
Bowdon actually , Cheshire
D12182E7-A47F-4EE4-AC53-ABECA09D8BE1.jpeg

That is a big sausage from https://properpioneer.com/

It’s actually boerewors a South African delicacy - I can’t braaied it this evening- it’s very authentic
 




Jul 20, 2003
20,685
Had some lovely big sausages from the Brazilian food place opposite big Tesco in Hove, just tried to find the name and noticed that they got ZERO out of 5 food food hygiene at their last inspection.

Which has put me off somewhat.
 






TomandJerry

Well-known member
Oct 1, 2013
12,323
Had some lovely big sausages from the Brazilian food place opposite big Tesco in Hove, just tried to find the name and noticed that they got ZERO out of 5 food food hygiene at their last inspection.

Which has put me off somewhat.
I believe a zero isn't great right?

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thedonkeycentrehalf

Moved back to wear the gloves (again)
Jul 7, 2003
9,345
If you have a good local butcher who make their own sausages, then you should be able to ask them to make them for you. It is only a matter of tying them off in a different place.
 


clapham_gull

Legacy Fan
Aug 20, 2003
25,877
Sadly Ginger Pig isn't available in Brighton, I can barely get my hand round them.

Incidently - I found a very good way to cook a sausage. But I've got an electronic pressure cooker.

From frozen (always a bonus) 10 minutes IN then 10 minutes to calm down and rest with de-pressure. You need them raised out of the water but only half a mug of water chucked in.

They go what I can only describe as Bratwurst. Puffed up and moist. You then "finish them off" in very hot frying pan (or in the oven) rigorously tossing as not to burn.

Hard and crisp on the outside, but very moist inside. I'm not going back, I think I found the perfect way to get my sausage going.
 




Boys 9d

Well-known member
Jan 3, 2012
1,855
Lancing
If you can find a French Market in these times of travel restrictions or somewhere where French style food is prepared, get Toulouse Sausage which is made as long as a piece of string and then cut to the required length. They are delicious.
 




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