Toulouse a tooth is not good.
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But Toulouse a sauscisseā¦
English sausages include breadcrumbs or other fillers. Even the expensive ones. The French sausages I buy seem to be all meat and fat
Not forgetting the traditional herbs, parsley, sage, rosemary and thyme.
Indeed, friends who make their own sausages often alter the filler amount to give a different textural effect as the fillers absorb fat. Different levels of actual meat can make a sausage a bit underwhelming, too much meat and they are like pre chewed steak. Just like most things itās personal preference
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I stayed in the UK with family for a few days recently and ate some Marmite flavoured sausages from their local butcherās shop. They cost Ā£1 each but tasted of marmite and I enjoyed it (couldnāt run to 2 each)
Weāve started making our own sausages. The first were cumberland following a recipe and there was just too many breadcrumbs and too much water ā¦ I didnāt realise water was added but it was in this recipe. After that, half the breadcrumbs, more fat and less water. Much better.
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The French sausages we get round here arenāt like that. Yes they are firmer but I think much more tasty. They make a great sausage sarny.
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I like the french sausages to, some great flavours, hard to get a UK sausage at 82% meat canāt say I have looked at the % for french sausages.
Plus trace amounts of Simon and Garfunkel (E316 and E227).
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Need to get the balance just right otherwise it will leave a bitter taste 
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Pretty much 100%
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I have seen the smallish lumps of fat in the french sausages so I wonder if thatās treated as the meat percentage as well rather than just muscle?
No comparison between English and French suasages in my view. It may just be our charcuterie (although I suspect not) bt the sausages we get here far better and tastier than anything weāve had in the UK - even the high end ones and butchersā sausagesā¦
Iāve always been a wee bit puzzled about why people get meat from Ireland. Back bacon I can understand because it doesnāt exist here (we have echine instead) but all other meat seems readily available. Is is flavour or what?
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Of course, its all still from the animal and a sausage without fat is a nasty thing 
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Good question Angela. Perceived quality? On TV they showed an Irish farmer who was later prosecuted as they were fork lifting chicken from the floor and packing it for humans.
I have a well loved & used complete WEBER Smokey Mountain 47cm smoker (fumoir) to donate on a first come first served basis just 5m outside Agen 47 with easy parking to anyone here keen on smoking. Needs a repaint with car paint. Please calls M. Smoker O626124630
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Hello 77532 and welcome to Survive France!
Itās very kind of you to offer your smoker and there are several SFers in your area who would probably be interested. However, itās not a good idea to publish your mobile number openly on the site as it attracts spam etc. Better perhaps to invite people to send you a direct message and then you can give your number to them safely.
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Have you tried Panko HB?
Apart from herbs, just the right amount of black pepper is required
Edit? And do you use real skins or those artificial things?
We do use Panko breadcrumbs. And we found some natural skins, supplied in salt. You just soak them in water to get rid of the salt and rehydrate them.