Just had one and they look nothing like meat inside
what's in em?
probably better to ask on a day when you havent eaten one
but basically a colloid/sol of fat water rusk and pig extremity
ingredients in order of proportions of sausage
thestabiliser - Memberprobably better to ask on a day when you havent eaten one
Probably best not to ever ask, its more a case of whats not in them I imagine.... mmm battered sausage...
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Yup, that ^
They should do pink shrimps in that too so you get a savioury surprise every now and then
The bits of animals that they can't sell as anything else, chopped up and mashed in with some other stuff.
Eyes and arseholes generally
thegreatape - MemberEyes and arseholes generally
Who knew when mashed and mixed they would become such a tasty snack?
I worked in a sausage factory for ten years after leaving school, to answer your original question, after the rusk and fat and colouring, creamed lips n arseholes..
Jumbo chip shop sausages normally supplied frozen from catering wholesalers. Usually labeled: '40% pork meat'
Wouldn't like to hazard a guess as to anything else about that 'pork meat' at these price points.
[url= http://en.m.wikipedia.org/wiki/Intensive_pig_farming#Criticism_of_intensive_piggeries ]intense[/url]
So.. Really you're doing the world a favour by eating the whole of the animal, rather than the 'choice parts'.
Is an eco food..
Well done!
DrP
Just thing of it as a green food, using up all the bits so that none go to waste 🙂
So.. Really you're doing the world a favour by eating the [s]whole[/s] hole of the animal
They do taste very pleasant when one is a bit pissed.
Never sully the enjoyment of a stereotypical post-pub feast with questions regarding its provenience. No good can ever come of it
Do not question its saturated fatty goodness. Simply rejoice in it. Mmmmmmmmmmmmmmmm.... chippy sausages
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OP
a [b]colloid[/b]/sol of [b]fat[/b] water rusk and [b]pig[/b] [u][i]extremity[/i][/u]
That's what you can taste in that first burp,enjoy 😉
lips and assholes.
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bums, bits, lips n'tits as my butcher puts it!
Ah well they taste good. Chippy tea tonight. Two Sausage,chips,gravy and peas
isnt it only 40% because if it was 39.9% they wouldn't legally be able to call it a sausage? Something like it's got to be atleast 40% of a named animal (spot or fido does not count) for it to be an official meat product.Usually labeled: '40% pork meat'
Do you like the taste? If so stop asking questions whose answers will only depress you.
edit
mmm lovely[url= http://www.tradingstandards.gov.uk/cgi-bin/glos/bus1item.cgi?file=*badv604-1001.txt ]'Meat' means skeletal muscle with naturally included or attached fat and connective tissue. Note that this means mechanically recovered meat, heart, tongue, etc. are not meat for the purposes of calculating meat contents.[/url]
pork "meat" is allowed to be 30% fat and 25% connective tissue, god I soooo love pig connective tissue.There are also limits set for the amount of fat and connective tissue that can be included with the muscle as 'meat'
Soylent Green.
Battered or un-battered though!?
Battered for me!
To be honest anything that's made from the abattoir floor scrapings always tastes good.
So.. Really you're doing the world a favour by eating the whole of the animal
That's the wonderful thing about the pig and why it used to be prized as a home reared animal (when that sort of thing was allowed). The only part of a pig you can't eat (apparently) is the squeak.
Absolutely revolting. I imagine that after they've sliced the bacon and chops off the pig, they just hurl it through a massive fan, scraping the resulting mess off the back wall of the abattoir with a spade.
I'm hungry.