enismirdal (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
enismirdal) wrote2011-09-06 10:02 pm
enismirdal) wrote2011-09-06 10:02 pm
Sausages
I like sausages.
But I like them to be GOOD sausages. Sure, there's a place in the world for 30% meat, bread-and-soya-stuffed cocktail sausages, and even a place for heavily processed Frankfurters, but there's nothing like a really good meaty, herby, flavoursome sausage with skin and juice and texture and omnomnom.
My new culinary quest (to be conducted over the course of several years, lest I end up turning into a blooming banger!) I think, will be to find The Best Sausages In The Southeast.
I intend to start by going through all the highly-rated ones on Ocado, and also visiting the local butcher up the road, which is amazing and is the place where you can get kudu, zebra, crocodile, camel, ostrich, etc. I will visit farmers' markets. I will seek testimonials and recommendations.
And then, at the end of it, I will locate the perfect sausages. And I will cook them and eat them in large numbers and share them with friends and family. And it will be most excellent.
For the record, I strongly prefer sausages to be outdoor-reared, and should at the very least meet minimal welfare standards such as RSPCA Freedom Food (which is basic but better than no standards at all!). Although I suspect with most high quality sausages in this country, that's likely to be the case as artisans tend to like to source quality raw materials...
In other news, I sourced hemp milk and taste-tested it, will update with a review soon.
But I like them to be GOOD sausages. Sure, there's a place in the world for 30% meat, bread-and-soya-stuffed cocktail sausages, and even a place for heavily processed Frankfurters, but there's nothing like a really good meaty, herby, flavoursome sausage with skin and juice and texture and omnomnom.
My new culinary quest (to be conducted over the course of several years, lest I end up turning into a blooming banger!) I think, will be to find The Best Sausages In The Southeast.
I intend to start by going through all the highly-rated ones on Ocado, and also visiting the local butcher up the road, which is amazing and is the place where you can get kudu, zebra, crocodile, camel, ostrich, etc. I will visit farmers' markets. I will seek testimonials and recommendations.
And then, at the end of it, I will locate the perfect sausages. And I will cook them and eat them in large numbers and share them with friends and family. And it will be most excellent.
For the record, I strongly prefer sausages to be outdoor-reared, and should at the very least meet minimal welfare standards such as RSPCA Freedom Food (which is basic but better than no standards at all!). Although I suspect with most high quality sausages in this country, that's likely to be the case as artisans tend to like to source quality raw materials...
In other news, I sourced hemp milk and taste-tested it, will update with a review soon.
no subject