Still 3 for 99p in my head.
Interesting end of year report from Greggs that their prospects for growth are low for ‘26… how much more ubiquitous do they want to become?!?
fun fact - Greggs make one million sausage rolls a day
Feeling the bite: is Greggs on a roll or is its expansion overbaked? | Greggs | The Guardian
Anyone know what is actually in them there sausages?
Before Greggs were everywhere and when Royal Mail were quick, my gran used to occasionally send me x4 cheese and onion pasties and x4 sausages rolls in the post (wrapped in foil in a box, before anyone asks). Still love a Greggs.
fun fact - Greggs make one million sausage rolls a day
Binners is singlehandedly keeping the UK economy afloat...
Anyone know what is actually in them there sausages?
Why, the finest pork inspired meat adjacent protein derivatives known to butchery.
Binners is singlehandedly keeping the UK economy afloat...
We've all got to play our part and I just hope everyone appreciates my sacrifice
My mouth feels greasy just looking at the picture. I'm no food snob but I cannot fathom the popularity of Greggs sausage rolls.
I'm no food snob but I cannot fathom the popularity of Greggs sausage rolls.
I can. They're bloody lovely! 😀
I love a sausage roll, and if I'm desperate I will admit to eating a Greggs version on occasion. They are shit though. Greasy, soggy pastry, insipid mechanically recovered "meat", usually served neither hot, nor cold just Luke warm. In just about every town in the country you will find far, far superior sausage rolls in a non-chain bakery, butchers, deli, farm shop etc. Even supermarket sausage rolls are way better if you avoid the very cheapest.
However, I will admit to a bit of a weakness for a Greggs steak bake 😊 Hypocritical? Moi?
Way better than similarly priced supermarket bakery offerings IMO.
I'd rather have a greasy Greggs sausage roll than an artisan Gloucester Services sausage roll!
Like Pork Pies - the more artisan it becomes the less appealing it is.
usually served neither hot, nor cold just Luke warm
My goldilocks-like sensibilities say that this is the perfect temperature for sausage rolls. If they're hot they're too greasy, if they're cold they lose flavour.
mechanically recovered
This is something I don't understand - why do people say this like it's a bad thing? If you're going to kill an animal to eat it, the least you can do is use every last scrap of meat on it. If that means jetwashing it off, so what?
Anyone know what is actually in them there sausages?
Mystery meat, but oh how I love a steakbake or three
My mouth feels greasy just looking at the picture. I'm no food snob but I cannot fathom the popularity of Greggs sausage rolls.
This. Other greggs stuff i understand but how do they get the "meat" to have a slight vinegary taste?!
Modern life's mystery writ large , that and McDonald's, KFC etc al .🤔
Each to their own , I guess if I was to actually set foot in one of these places I might be hooked ?
Not a snob btw , my diet can be " questionable" at times 😔
my gran used to occasionally send me x4 cheese and onion pasties and x4 sausages rolls in the post (wrapped in foil in a box, before anyone asks).
Fun fact: At [boarding] school my mates mum used to send him a pancake in an envelope on pancake day! 🤯
This is something I don't understand - why do people say this like it's a bad thing? If you're going to kill an animal to eat it, the least you can do is use every last scrap of meat on it. If that means jetwashing it off, so what?
I didn't say it was a bad thing. I shoot for the table and have done some amateur butchery. I'm not at all squeamish about eating offal if it's obvious that's what it is and it's prepared properly.
But when I buy a sausage roll, advertised as containg "pork" not "offal". I prefer it to contain cuts of pork flesh, rather than gristle, tits, lips, arseholes, the red bits off chickens heads and pink dye.
I'm not saying I won't eat the latter if I'm really hungry and it's all that's available, but I have a choice there is nicer (imho) stuff available. YMMV 🙂
I'd rather have a greasy Greggs sausage roll than an artisan Gloucester Services sausage roll!
I have agree to an extent - not that I'm a great Greggs sausage roll fan, - but with sausage meat generally the 'better' it is the less I like it
lips, arseholes,
Thats called 'Nose to tail eating' these days
Interesting end of year report from Greggs that their prospects for growth are low for ‘26… how much more ubiquitous do they want to become?!?
Perhaps they could turn their attention instead to developing some sort of technology for keeping the pies they sell warm
In just about every town in the country you will find far, far superior sausage rolls in a non-chain bakery, butchers, deli, farm shop etc
Unfortunately around here they've done a good job of opening a few doors down from every independent bakery, causing them to close down.
my gran used to occasionally send me x4 cheese and onion pasties and x4 sausages rolls in the post (wrapped in foil in a box, before anyone asks).
Fun fact: At [boarding] school my mates mum used to send him a pancake in an envelope on pancake day!
Was it Stephen Fry that wrote about 'Toast by Post' in one of his early books.
At a place I used to work we used to time a morning tea break to coincide with when the post would get delivered as our office was on the third floor but the 'front of house' didn't open til about 11am - so at 10 we'd head down stairs, make a cuppa then open the post as it arrived (we were a gallery so we'd get a lot of parcels etc each day). My dad got wind of this so if he spotted anything nice in a bakery on his travels he'd buy us cakes and post them know they'd arrive while we were drinking tea.
This. Other greggs stuff i understand but how do they get the "meat" to have a slight vinegary taste?!
That’ll be the chemical emulsifier agent used in the giant pressure vats that are filled with the off cuts, it will be used to strip protein from fibrous tissue and then reconstituted and dyed to look like a recognisable meat product
Perhaps they could turn their attention instead to developing some sort of technology for keeping the pies they sell warm
Then they'd have to charge VAT...
Perhaps they could turn their attention instead to developing some sort of technology for keeping the pies they sell warm
That’s a tax issue, not a technological one. Having said that, I’m pretty sure they could keep ‘em warm, pay VAT and still turn a reasonable profit. But that’s a customer focused approach… paying dividends is a bigger priority… eat up your cold pies in the name of tax avoidance.
Then they'd have to charge VAT...
I'm happy to be given the choice
Jinx.
Anyone know what is actually in them there sausages?
There are some questions you’re best not knowing the answer to
Don’t let light in on magic.
I like a sausage roll now and then but I always have a wee moment of doubt since Ive heard them called Labradors arseholes
Having said that, I’m pretty sure they could keep ‘em warm, pay VAT and still turn a reasonable profit.
they actually do sell food that they keep warm - the sell breaded chicken things, things a bit like chips etc that are all kept warm and sold warm - they sell toasted sandwiches that are vat rated and their bacon rolls etc in the morning will be too. They avoid vat by allowing their pies to go cold - but if they gave a choice between hot pies and cold pies and priced them accordingly I think most people would buy the hot pies.
They're hanging onto the letting pies go cold thing because its been a little victory for them... but now that they've diversified their range the cold pie thing is just a weird throwback
Perhaps they could turn their attention instead to developing some sort of technology for keeping the pies they sell warm
Surely you’ve had the experience of taking the roof of your mouth off with a steak bake or cheese and onion pasty that’s just out of the oven, the contents of which are hotter than the surface of the sun?
Anyone know what is actually in them there sausages?
There are some questions you’re best not knowing the answer to
Don’t let light in on magic.
I remember queuing to get into a pub or club on Christmas Eve about 20 years ago and alongside us were a bunch of folk on a works night out - from a sausage factory - got chatting with them and inevitably the question of 'what goes in sausages' came up. They didn't want to talk about it really - think they were drinking to forget- one girl just said 'Oh god - the skins'
I love a sausage roll, and if I'm desperate I will admit to eating a Greggs version on occasion. They are shit though. Greasy, soggy pastry, insipid mechanically recovered "meat", usually served neither hot, nor cold just Luke warm. In just about every town in the country you will find far, far superior sausage rolls in a non-chain bakery, butchers, deli, farm shop etc. Even supermarket sausage rolls are way better if you avoid the very cheapest.
However, I will admit to a bit of a weakness for a Greggs steak bake 😊 Hypocritical? Moi?
Very much this. Steak bake and vegetable bake for me.
However, I will admit to a bit of a weakness for a Greggs steak bake
Food of the gods. The sausage rolls though, are a greasy mess and to be avoided.