Shoppers can expect less meaty sausages, boxes with fewer teabags and smaller crisp packets at the supermarket in a fresh wave of “shrinkflation”.
Less meat in the average British sausage? That would be something of a miracle of technology, no?
Shoppers can expect less meaty sausages, boxes with fewer teabags and smaller crisp packets at the supermarket in a fresh wave of “shrinkflation”.
Less meat in the average British sausage? That would be something of a miracle of technology, no?
Never eaten a British sausage.
I wonder if they’re worse than the ones we have in Oz??
Bb they’re an acquired taste. When I had a spell working in Germany I got addicted to Bratwurst, which is 100% meat. On a trip back to the UK I brought some back for my three young sons.
They refused to eat more than half of one between them because they “tasted funny”…
When we first arrived in Oz, MrsBud said to a butcher: “what’s in the sausages, they’re a lot pinker than British sausages?”
He replied: “that’ll be the meat, madam”.
Personally, I believe Cumberland sausages are the King of sausages.
Way back in the 1970s, a vegetarian friend of mine asked the lady behind the canteen counter whether there was any meat in the minestrone soup.
“I’m sorry, love, I couldn’t tell you. But there’s virtually none in the chicken soup.”
“…emulsified high-fat offal tube” or “Great British Banger”
The British Sausage – the very issue that propelled Jim Hacker into number 10. Perhaps we’ll see Sir Keir come off the fence on this one?
Tim, I am not a fat person but buying crisps or sweeties these days makes you feel like a giant. Also chocolate seems to now be as expensive as gold.
Obvs this is an illusion, it’s the pound that has shrunk, but it’s still a bit galling to buy a packet of Wotsits and find only four Wotsits in it.
I’m a reasonable guy, I’ve just seen some very unreasonable things.
TtC @ 10.16 “…emulsified high-fat offal tube” or “Great British Banger”
I fondly remember Bernard Matthews “Turkey and Pork” sausages back in the day. Declared verbotten by the righteous because they were made from ‘mechanically recovered meat’, ie: scraps jet washed off the bones to form a kind of farm slurry then dried and compressed. Lovely
I remember a girl going bananas when she ordered ‘pea soup’ and discovered that it had ham in it. She was a vegetable-muncher, of course, but one with absolutely no idea of what goes into traditional British cuisine. Fortunately, she avoided black sausage (! – I believe so) and haggis.
Meat in a British sausage is like Martini in a martini; how little can you get away with whilst still falling with the definition.
We ordered blutwurst in a cafe in the centre of Cologne a few year and the waiter told us that it contained meat and blood and were we still happy to order it. Of course, we said, its just like black pudding.
It turned out lots of tourists ordered it and then turned their noses up when it arrived, so they checked with all foreigners. It was a bit runnier than black pudding and most blutwurst I’ve had, but very nice.
I’m not a veggie by any means, but the thought of what’s in black pudding turns my stomach. Strange, isn’t it? I’ll happily eat a medium-rare steak with blood dripping out of it, but black pudding… urgh.
Declared verbotten by the righteous because they were made from ‘mechanically recovered meat’, ie: scraps jet washed off the bones to form a kind of farm slurry then dried and compressed. Lovely
People complain about wasteful companies.
People laud the native American Red Indians for using all of the buffalo.
Yet when companies follow suit and use all of the chicken/pig/cow so there’s minimal waste, they complain.
Hmmm. Could it be that people just don’t like big companies?
The only people who don’t like black pudding are those who’ve never tried it because it’s horrible.
For some reason I remember packets of crists being 35g – perhaps that state of mindlessness while sat at the bus stop munching through a packet. A couple of weeks ago I bought a 6-pack of crisps, and was gobsmacked how small the contents was. I looked at the packet itself and it said 25g! Not even a metric ounce at 28g, but all the way down to 25g. I think it was two mouthfuls and it was gone.
I used to eat black pudding as a nipper in Lancashire. However I’m no longer fond of the taste. Medium rare fillet steak is fine though.
I found bratwurst and nurnberger style sossies a bit uniform after a while. The latter, being chipolatas are ideal for breakfast and in sandwiches.* The perfect combination was with chips and a massbier at the local biergarten. I occasionally had blunzer, which are Viennese blood sausages, when at a Heuriger, but they are very rich. Weisswurst are horrible.
British bread-based susages tend to have a greater variety of textures and tastes, I found. Except for Richmond sausages which taste of their wrapping and have no texture at all.
Funny how tastes change. I used to eat pate by the pound, but then arou nd 20ish years ago, I just suddenly went off “livery” things. I had some extra coarse the other day and really enjoyed it, but again I found it too rich to eat in quantity.
* There’s a type called Thruringien. I liked them because they came pre-cooked and just needed to be warmed up, so I threw them into the frying pan, again ideal for brekkie. Then one day my missus read the instructions and turns out we were supposed to boil them. Ewww !
@ Sam Duncan
This is a place full of pedants, so…
Water and myoglobin comes out of steak, not blood.
Now the real question….
Will these marvels of sausage™ technology be marketed as “Dibbler Specials”?
For some reason I remember packets of crists being 35g – perhaps that state of mindlessness while sat at the bus stop munching through a packet. A couple of weeks ago I bought a 6-pack of crisps, and was gobsmacked how small the contents was. I looked at the packet itself and it said 25g! Not even a metric ounce at 28g, but all the way down to 25g. I think it was two mouthfuls and it was gone.
Ah, but this is part of the government & industry’s ongoing joint plan to cure the UK’s obesity epidemic. The endpoint being where you pay for empty packaging so you can sit & gaze at the picture of the product on the outside whilst imagining you’re eating & enjoying it. The concept was derived from the remarkable success of the NHS delivery of healthcare.
‘He replied: “that’ll be the meat, madam”.’
Thanks DocBud. Maybe I’ll get up the courage to try some Aussie sausages again one of these days.
BiS @ 12.06.
Nah, you just eat two packets = 50g.
Like the EU standard kharsi’s at work. Use 50% less water per flush, but you have to flush three times to empty the bowl…..
At the local cafe where I help out the “Red Tractor” (not to be confused with the Red Wheelbarrow on which so much depends) ones we use are pretty tasty.
@Joe Smith
Is that true even if you eat your steak blue?
PS. No pedants around here. Quite a lot of pendants though.
This discussion made me peckish, so I bought a 140g pack of bacon-flavouring potato-based snack, and that one packet was a decent size. For some weird reason it said “sharing pack” on the side.
Marks and Spencer recently downgraded their premium sausages from low nineties percent to hight eighties percent meat, still a good sausage and a good buy if you take the ‘two for 6.50’ option. They also do a high nineties percent meat sausage but most stores don’t stock it, we get ours on Ocado, it is IMHO a superior sausage. Just checked on the app, both are ‘Select Farms’, but the 97% pork sausages are ‘Free range’ and more expensive, but a very good sausage.