The Wrong Sausages

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.

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
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

All the best Jan

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.

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.

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.

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

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!

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.

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.

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

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

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  

All the best Jan

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.

... 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  
I know, I know ... what a loose link  

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

All the best Jan

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.


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

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