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    The Wrong Sausages

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    chris c
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    The Wrong Sausages

    Post by chris c on Thu Sep 15 2016, 22:00

    I picked what I suspect were the last of my runner beans. Then I set off to a nearby village to buy some of my favourite Gloucester Old Spot sausages to go with them.

    Disaster! The farm shop had burnt down. It seems the fire was started by a freezer, presumably failing to cope with the heat.

    So I went on down the road to the next nearest farm shop, and there was the same butcher helping out. I got a bit confused and bought wild boar sausages instead of the Old Spots. Never mind, they went down a treat.

    Several of the farm shops and village butchers are owned by the same local group which has the slaughterhouse and meat packing plant where a lot of the local animals end up. I suspect they do more for the health of the local population that the doctors nurses and dieticians.
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    Re: The Wrong Sausages

    Post by Jan1 on Fri Sep 16 2016, 11:33

    Chris - your runner beans have done brilliantly this year I think!

    Shame about the farm shop burning down, but wild boar instead of Old Spots can't be bad Smile
    You are indeed fortunate to have some great Farm Shops near you.

    Still on the subject of sausages ... has anyone else found a difference with the Sainsbury's sausages recently ... we've found the skins seem more chewy?
    Perhaps our teeth are getting too old!!! LOL!

    Certainly the weather today for some good old bangers and swede mash with an onion gravy Exclamation

    All the best Jan
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    Re: The Wrong Sausages

    Post by Eddie on Mon Sep 19 2016, 18:40

    Talking of bangers.


    Bangers and celeriac mash with roast fennel and green beans.

    Sausages are Sainsbury’s very lowcarb, ultimate outdoor bred 97% pork, at 1.2 grams of carbohydrate per 100 grams, i.e. 3 sausages 200 grams 2.4 grams of carb. Add the mashed celeriac and fennel. A very tasty meal and very lowcarb, a very easy to prepare meal.

    Peel a celeriac and cut into small chunks around an inch square, about 25mm in new money. Boil or steam for around 15 minutes. Drain off water and mash with a couple of knobs of butter. Place the sausages in a Pyrex dish and add the fennel with a little butter. Roast at 200c for around thirty minutes, turning every 10 minutes, ladle some fat over the fennel. Warm up the mashed celeriac in a micro wave for a couple of minutes. Poor over some gravy (a beef oxo cube) Voila, a great lowcarb and tasty meal. It won’t break the bank and shouldn’t raise BG numbers to an unacceptable level.


    _________________
    Type two diabetic-low carb diet (50 carbs per day) and two 500mg Metformin pills per day. Apart from diagnosis HbA1c almost 12-all HbA1c results none diabetic. For over eight years my diabetes medication has not changed. My weight has remained stable, I have suffered no ill effects from my diet whatsoever. Every blood test has proved, I took the right road to my diabetic salvation. For almost seven years, I have asked medical professionals and naysayers, how do I maintain non diabetic BG levels on two Metformin other than low carb ? The silence has been deafening !
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    Re: The Wrong Sausages

    Post by chris c on Tue Sep 20 2016, 22:17

    I don't normally buy "commercial" sausages but now I can recall mother buying some rather chewy ones in the past. Skins by Durex.

    These Sainsburies ones sound similar to what we get, Blythburgh pork is the biggest local pig farm but there are plenty of others where the pigs run around in the open air and swim in the mud, and all the tastier for it.
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    Re: The Wrong Sausages

    Post by Jan1 on Sat Sep 24 2016, 12:20

    Treated ourselves to the right sausages !

    Enjoyed some of these


    4.6 g carb for two sausages - goes so well with egg and mushrooms!

    http://www.waitrose.com/shop/DisplayProductFlyout?productId=84051

    All the best Jan
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    Re: The Wrong Sausages

    Post by chris c on Sun Sep 25 2016, 22:27

    I wrap chicken and pheasant breasts in bacon (and the entire pheasant which will be available soon) but hadn't thought of doing it to sausages. Oh yes and the fish restaurant does "angels on horseback" which are oysters wrapped in bacon. The downside is they come on toast.
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    Re: The Wrong Sausages

    Post by Jan1 on Tue Sep 27 2016, 10:47

    chris c wrote:I wrap chicken and pheasant breasts in bacon (and the entire pheasant which will be available soon) but hadn't thought of doing it to sausages. Oh yes and the fish restaurant does "angels on horseback" which are oysters wrapped in bacon. The downside is they come on toast.

    ... you could always leave the toast Smile

    I love chicken wrapped in bacon and pheasant breast wrapped in bacon always seem like a Christmas Season dish...

    Now these are nice, and they are wrapped in bacon!




    Crab Bites (bacon wrapped crab)


    Ingredients:
    170g crab meat (50/50 white and brown meat from a brown crab)
    Good pinch cayenne pepper
    Zest 1 lime, plus 1 tbsp lime juice
    1 egg, beaten
    12 slices streaky bacon, cut in half horizontally
    4 tbsp plum sauce

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    Re: The Wrong Sausages

    Post by Eddie on Wed Sep 28 2016, 18:09

    chris c wrote:I wrap chicken and pheasant breasts in bacon (and the entire pheasant which will be available soon) but hadn't thought of doing it to sausages. Oh yes and the fish restaurant does "angels on horseback" which are oysters wrapped in bacon. The downside is they come on toast.

    "angels on horseback" one of my all time favourite foods, defo top ten grub. Don't start me off about Cromer Crab, expensive but food of the Gods. I reckon I could live on sea food and the right vegetables. If the dream comes off, and we get back to living on the South Coast, I will be on the beach fishing big time. Chesil Beach is great for mackerel fishing, one of the tastiest fish you can eat, and a doddle to catch. Now, lure caught sea bass, are a different proposition.



    _________________
    Type two diabetic-low carb diet (50 carbs per day) and two 500mg Metformin pills per day. Apart from diagnosis HbA1c almost 12-all HbA1c results none diabetic. For over eight years my diabetes medication has not changed. My weight has remained stable, I have suffered no ill effects from my diet whatsoever. Every blood test has proved, I took the right road to my diabetic salvation. For almost seven years, I have asked medical professionals and naysayers, how do I maintain non diabetic BG levels on two Metformin other than low carb ? The silence has been deafening !
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    Re: The Wrong Sausages

    Post by chris c on Wed Sep 28 2016, 20:33

    Those crab bites look a bit like downmarket angels on horseback. I always add bacon to my crab dishes.

    Yes the fish van used to bring Cromer crab but perversely I like the tinned stuff from the Co-Op.

    This week I have a smoked mackerel, doesn't need cooking as such, just heating up but still stinks out the kitchen. Other than smoked they need to be fresh, just off the beach and only just stopped flapping.

    Best of luck with your plans to return to civilisation.
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    Re: The Wrong Sausages

    Post by Jan1 on Sun Nov 13 2016, 18:59

    We usually have pork sausages the higher meatier type, but just recently we enjoyed these again.
    Have you tried them?
    We found them tasty.

    Toulouse Sausages
    The ones we had were 5.4 g carb per two sausages

    http://www.waitrose.com/shop/ProductView-10317--112165-Waitrose+6+British+Toulouse+sausages+with+bacon,+red+wine+&+garlic


    You may also like to read this article
    "This fresh sausage was first found at the markets of Toulouse at the end of the 18th century. Try as you might, you will not find it anywhere else, not even in the area around the city. Toulouse sausage is a specialty of the South-West, and carries a prestigious red label. It must now meet a strict list of specifications at the time it is made, guaranteeing its exceptional quality and flavour.

    Free from colourings, preservatives and additives, Toulouse sausage is 75% lean pork and 25% pork breast, with salt and pepper, all contained in a natural skin. Its pinkish colour and wide diameter of 3 cm give it its distinctive appearance.

    Whether eaten grilled or in a confit (preserved in fat), in a cassoulet or with haricot beans from Tarbes, Toulouse sausage retains its unique flavour and reveals the authentic taste of the South-West. It will be even more enjoyable served with a regional wine."

    You can read more here
    http://thelowcarbdiabetic.blogspot.co.uk/2016/03/sausages-what-have-you-got-toulouse.html

    All the best Jan
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    Re: The Wrong Sausages

    Post by chris c on Mon Nov 14 2016, 23:47

    Oh yes I tried Toulouse sausages a while back, they suddenly became trendy. Very garlicky.

    We have so many varieties here, all the butchers and farm shops have their own variants. Gloucester Old Spot, Wild Boar, Venison, Cumberland, Hog Roast, can you pass me a cloth, I seem to have drool on the keyboard
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    Re: The Wrong Sausages

    Post by Jan1 on Tue Nov 15 2016, 22:10

    Yes ... gone are the days of the humble pork sausage, although tasty, there are so many more varieties around.

    Chris you are spoilt for choice with your nearby farm shops and butchers.

    Having said that there are many more speciality meat / cheese shops springing up and with Christmas getting nearer we have many Christmas markets to visit and see what real food goodies may be available ... probably mixed in with some higher carb Christmas foods, but choose wisely and all should be well for us lower carbers!

    I have to say we really enjoyed the waitrose toulouse sausages and will have them again  Smile

    All the best Jan
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    Re: The Wrong Sausages

    Post by chris c on Wed Nov 16 2016, 22:09

    I usually treat myself to a Christmas pudding. Eat a small enough portion with enough cream and brandy and you can get away with it. Last year's was blessed by Prince Charles. Well it came from the Duchy Of Cornwall.
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    Re: The Wrong Sausages

    Post by Jan1 on Thu Nov 17 2016, 21:53

    Sounds good to me Chris ...
    But how about this Low Carb Christmas Pudding ...


    Ingredients:
    100 grams ground almond flour
    1 teaspoon baking powder
    2 large eggs
    1 tablespoon of melted butter
    2 tablespoons of double cream
    100 grams of lowcarb thawed frozen fruits. Blueberries, blackcurrants and strawberries.
    60 grams of 90-95% cocoa dark chocolate
    Two tea spoons of cocoa powder
    One large shot of brandy
    A handful of almond flakes and broken walnuts Extra thick cream

    Method:

    Mix all dry ingredients in a bowl.
    Melt the butter, use a Pyrex jug, add the eggs, cream, and fruit. Add the dry ingredients and mix. Pour into a medium size Pyrex mixing bowl. Microwave in a 700watt for 5 minutes. Turn out upside-down onto five layers of kitchen paper on a flat plate. Zap in micro-wave for a further two minutes. Melt the chocolate in a heat proof bowl standing in a saucepan of boiling water. Pour over pudding and serve with a scoop of extra thick cream. Serves four


    ... and as the topic is sausages - how about some of these?

    Sausages wrapped in bacon
    A great favourite of ours and so simple to prepare and cook that ‘sausages wrapped in bacon’ often appear in our house as a breakfast, lunch, or supper time snack. Perfect too for family gatherings and parties, the grandchildren love them.

    But I can't call them the wrong sausages  Exclamation
    I know, I know ... what a loose link  Embarassed

    see more here
    http://thelowcarbdiabetic.blogspot.co.uk/2014/02/sausages-wrapped-in-bacon.html

    All the best Jan
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    Re: The Wrong Sausages

    Post by Eddie on Thu Nov 17 2016, 23:49

    These astonishing images show a piece of meat looking suspiciously like a human penis, which was served up to a customer at a fast food join in Ghana.

    The woman, named only as Akosua, bought the dish - a local delicacy called Tuo Zaafi - from a traditional chop house in the capital, Accra.

    It was once once she got the soup-based meal home and had eaten most of it that she discovered the questionable cut of meat, which she said 'immediately' made her think of a penis.

    Akousa told local media: 'I had gone to get some food from the food joint because I was hungry and my preferred choice was Tuo Zaafi, which I bought and took home to eat. affraid



    Read more: http://www.dailymail.co.uk/news/article-3946468/A-sausage-lover-s-worst-nightmare-Woman-horrified-discover-genital-shaped-meat-meal-calls-forensic-test-human.html#ixzz4QJShKyBy


    _________________
    Type two diabetic-low carb diet (50 carbs per day) and two 500mg Metformin pills per day. Apart from diagnosis HbA1c almost 12-all HbA1c results none diabetic. For over eight years my diabetes medication has not changed. My weight has remained stable, I have suffered no ill effects from my diet whatsoever. Every blood test has proved, I took the right road to my diabetic salvation. For almost seven years, I have asked medical professionals and naysayers, how do I maintain non diabetic BG levels on two Metformin other than low carb ? The silence has been deafening !
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    Re: The Wrong Sausages

    Post by chris c on Fri Nov 18 2016, 22:10

    I've heard of butchers losing fingers in the meat grinder but that's a bit of a stretch


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