Interesting conversation on Knuckle Grazers Channel 1 aka AI Poitou Charente. Apparently Iceland mystery bags are much to be preferred to French sausages which if it is to be believed are over spiced and full of grease. The conversation has been closed by the AI Stasi so no chance to contribute further. I buy "saucisses de paysanne" from my local charcutier which are not overspiced, not full of grease and taste relentlessly of the meat they are made from. I would say that they are second only to the finest sausage in the world,to wit, Cumberland sausage from Haighs of Workington.

Many years ago I lived in Burton upon Trent home of many brewers of fine beer, now long gone but that's another story and also home of a significant producer of pork products. Waiting for the morning train you could here the poor porkers anticipating their fate. The technical manager was enthused with the food technology and pointed to the addition of "rind emulsion" to their sausages and pies. In other words all the skin and fat and subcutaneous blood vessels whipped up into a pink cream. Tasty.

English sausage or French you decide.

Very often crapinettes using the consensus in this thread as a guide.

No they'd be crépinettes.

But then it wouldn't be a sausage ;-)

ah without doubt seasoning and thyme included.

Yes spring onions are a good alternative.

50% filet (or carré sans os) and 50% pork-belly. Grinded (coarse or fine whatever's your taste) into a "chair a saucisses, mixed with salt, pepper,thyme, estragon, chopped spring onions, garlic, sauge....... and al that put into a porc intestine.. Jummy

I agree with Chris ....we should eat what we like.

And not all French food is great quality.

MUCH of the cured ham is over for the sausages.


I should make some sausages with a little leakand a touch of prune.

Can make them patty shape using caul.


The thing that always amuses me is that the Bretons here will happily munch away at Andouillette but turn their noses up at anything remotely spicy:-)

I've tried to get Eric le Sausage to make some with rusk or bread crumbs to emulate an English Banger but he just gives a Gallic shrug & goes "Boff" (or is it "Pfiff"?). I'm slowly wearing him down but it's a matter of being there when he's making 'em & adding some magic. When I was a kid I lived next door to a butcher & was the Sausage Stringer's Slave. Trouble is it was so long ago I'm damned if I can remember what went into them :-)

La politique, c'est comme l'andouillette, ça doit sentir un peu la merde, mais pas trop

Eduoard Herriot Président d l'assemblée nationale 1947-1954

Because I am not ashamed of preferring an English type of sausage, we do not get them from Iceland or the UK but from a local farm near here, run by a couple of excapees from Zimbabwe. They also do proper bacon, lamburgers and gammon steaks.

We once got a large cheddar cheese from a farm in Brittany made by an Australian couple with French cows.

I eat what I like irrespective of its origin and do not believe in eating only French food because we live in France.

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We do it humanely Brian, they don't suffer.

Cruelty to sausages! He ties them up with a complicit neighbour. Call the Sausage Liberation Front immediately!

I too make my own but have to call in a neighbour to help me tie them. I use a 40€ electric mincer I got from Lidl . I just add salt, pepper and sage.

We call 'em 'Zoo Sausage' 'cos they smell like one!

andouilette tripe...I do not find it pleasant.

Maybe it is better to stay clear of Sausages as there is no way you can tell

what has gone into them.

Reckon some have though, the average andouillette must have been made about 1614 from the pong.

Not surprising they smell bad if the contents have been around for hundreds of years ! Sorry, Brian-- sub-ed instinctively kicked in. :-D

The sausage wherever and whatever is a way of using offal that has been around for hundreds of years. Some are great but others, for me malodorous andouillette typically, are repulsive. The best porkers I know are made by a farm in Norfolk, no gristle or nasty bits. Stands up exceptionally well against German wurst or American wiener sausages which are basically ground gristle and a bit of the less good end of a ham, nasty things.