Food

Out of context: Reply #1071

  • Started
  • Last post
  • 1,332 Responses
  • Nairn1

    Further to the sausage and cheese bruschetta above, if you're in the UK, these are the perfect sausage to use for that recipe:

    https://salsicciamo.com/

    I think UK sausages in general are quite underrrated compared to a lot of continental stuff, but these fuckers here are a good Anglo-Italo hybrid - fresh, and very meaty.

    Nairn 1Permalink
    UpvoteDownvote
    Flag
    • That marketing copy on the package is as dire as it is unbelievable. 'I came to the UK just to make sausages!' Uh-huh.Continuity
    • The pigs Anus - would be a great brand name for sausages.shapesalad
    • interesting - does giuseppe also make a fennel version?hans_glib
    • *facepalm* right in front of my eyes...you've supplied a url... and indeed he does!hans_glib
    • We've generally got one of these in the fridge: https://www.gerinisp…, unlike the ,,,Nairn
    • ... 'Anglo-Italo' ones <here, are - like a lot of 'fresh' continental sausages, loaded with preservatives so they keep for waay too long.Nairn
    • That's why I quite like <these ones, which are more like the stuff you find in Italy, but with fewer ingredients and a much shorter shelf life.Nairn
    • Mind you, I suppose it's a bit moot for you, given you only get your fleisch from the butcher!Nairn
    • It's annoying - there's a pretty good butcher on my way home, but they shut at 5pm sharp, and I work at w'ends, so rarely get a chance to pop in.Nairn
    • What's a "w'ends"?Akagiyama
    • The secret is Albanian day laborers.jmckinno
    • they have to turn the sticker 180°. the sausages are not smiling...sandpipe
    • @sausages - as an ingredient?Nairn
    Show [[ numHiddenNotes ]] more notesAdd Note
    SaveCancel

View thread