Supermarkets don't care about food culture they care about profits, so if you're buying the cheapest Tescos curly brown you should know what to expect! Go to a good butcher and get a real British 'BANGER'!, end of.
Big deal skin tendons and connective tissues. A lot of dishes troughout the world use these parts. We should be happy to find clever recipes like sausages to use parts of an animal that goes into the bin usually.
shut up. you eat connective tissue whenever you eat a steak. The "connective tissue" is highly palatable. When you eat a stew or slow cooked hot pot made with slow cook or stewing meats, they contain a lot of connective tissue. This breaks down and helps thicken the gravy. This is what makes it such a comfort food along with a suitable amount of the natural fat. So stop trying to turn it into a dirty word weirdo's
This is BOLLOCKS. All that "connective tissue" is good shit. It tastes really good because it is! All these wankers trying to complain are the ones who turned their backs on butchers.
Morrison's, Walmart (Asda), Sainsbury's, Tescos… ok… What about Waitrose? Co-op? Marks n' Spark? Farmfoods? If you want good food at safe standards, DON'T SUPPORT TTIP & the corporations.
What a waste, I didn't know England was a wasteful and picky as Americans were when it comes to meat. In Asia sinew, connective tissue, cartilage, etc is a delicacy. Tsk tsk
On the other hand, I thought u guys ate blood sausages, now that's gross imo.
80%meat, 15% fat, 5% breadcrumb user here. Make my own sausage at home, filler bits are understandable (the breadcrumbs) because it acts as both a binder and a stretcher for how much I can make out of the meat. I highly doubt I'd notice if there was 5% more breadcrumbs or whatnot in a sausage. Besides, if you're buying TESCO of all things you should understand perfectly well that it's going to be "acceptable" at best. Want the good stuff? That costs extra.
dont care what your opinion is, gristle fat, connective tissue and skin are classed as meat. sausages are meant to be the crap left over thats why they were first made. no need to hold your nose up at it, it wont do you any harm. do you expect to pay 50p and get 8 high quality 80% meat sausages???
At the end of the day sausages are a way of making use of cheap/unwanted parts of an animal to stop it being wasted, I'd rather the parts be used than thrown away.
Also, connective tissue and especially fat can be cooked away by simply cooking the sausages longer. Higher fat content will help ensure your sausage stays moist and is easier to cook.
I always just assume that any sausage is made up of lips, peckers, assholes, and other sundry parts which I'd probably rather not know about but still make for a delicious sausage.
A good sausage is 70% meat and 30% fat as far as I'm concerned. Enough meat to be substantial and enough fat that it doesn't lose all its flavour or dry out.
I think what people are missing here is that the problem is not that it actually conatins connective tissue and what not, but rather that stuff that's not defined as meat is labeled as meat. The labeling is thus misleading. They could have an uncle's dick in there for all I care, as long as it's labeled as such.
heres an unpopular opinion: its good that we are using the whole pig, connective tissue, skin, whatever. It is bad to waste. I do agree however that the additives and things should be kept out.
I make my own sausage so I know exactly what's in it. If I didn't care or I had to buy it I would sample the available varieties and buy the one that tastes best and ingredients be damned.
An expose on sausage…wtf you think is in a sausage for gods sake lol? Its not health food also its a sin to waste an animal. If your going to kill the animal for food purpose at least let the animal and all of the animal go to good use..
Doc said it was just a chunk of polish sausage lodged in my heart.
Supermarkets don't care about food culture they care about profits, so if you're buying the cheapest Tescos curly brown you should know what to expect! Go to a good butcher and get a real British 'BANGER'!, end of.
Am I weird for thinking grissle, sinew and fat sound delicious when you add salt and wrap em in pig skin.
Big deal skin tendons and connective tissues. A lot of dishes troughout the world use these parts. We should be happy to find clever recipes like sausages to use parts of an animal that goes into the bin usually.
shut up. you eat connective tissue whenever you eat a steak. The "connective tissue" is highly palatable. When you eat a stew or slow cooked hot pot made with slow cook or stewing meats, they contain a lot of connective tissue. This breaks down and helps thicken the gravy. This is what makes it such a comfort food along with a suitable amount of the natural fat. So stop trying to turn it into a dirty word weirdo's
Hes lying he winked at 0:22
The people that campaign for this sort of shit are also the same people who campaign that there's too much waste…
This is BOLLOCKS. All that "connective tissue" is good shit. It tastes really good because it is! All these wankers trying to complain are the ones who turned their backs on butchers.
Morrison's, Walmart (Asda), Sainsbury's, Tescos… ok… What about Waitrose? Co-op? Marks n' Spark? Farmfoods?
If you want good food at safe standards, DON'T SUPPORT TTIP & the corporations.
What a waste, I didn't know England was a wasteful and picky as Americans were when it comes to meat. In Asia sinew, connective tissue, cartilage, etc is a delicacy. Tsk tsk
On the other hand, I thought u guys ate blood sausages, now that's gross imo.
Makes ya think
80%meat, 15% fat, 5% breadcrumb user here. Make my own sausage at home, filler bits are understandable (the breadcrumbs) because it acts as both a binder and a stretcher for how much I can make out of the meat. I highly doubt I'd notice if there was 5% more breadcrumbs or whatnot in a sausage. Besides, if you're buying TESCO of all things you should understand perfectly well that it's going to be "acceptable" at best. Want the good stuff? That costs extra.
dont care what your opinion is, gristle fat, connective tissue and skin are classed as meat. sausages are meant to be the crap left over thats why they were first made. no need to hold your nose up at it, it wont do you any harm.
do you expect to pay 50p and get 8 high quality 80% meat sausages???
30% "meat" ??? those CANNOT be sausages, maybe just here in UK
anywhere else in the world you could not call those things sausages except UK
ifit tastes nice who cares ?
Someone's got to eat the lower quality parts of meat, and cheap sausages are a way of making them taste nice.
0:22 Illuminati confirmed….
Germany makes the best sausages
At the end of the day sausages are a way of making use of cheap/unwanted parts of an animal to stop it being wasted, I'd rather the parts be used than thrown away.
The host seems like a naive snob… fat and connective tissue is flavor. Sausages need flavor. Sausages need fat and connective tissue.
Also, connective tissue and especially fat can be cooked away by simply cooking the sausages longer. Higher fat content will help ensure your sausage stays moist and is easier to cook.
Fat and connective tissues are what gives sausages their flavor. If it's just meat, it's going to be drier and taste worse.
This is Obamas fault.
happen to like pig snouts and anuses. (Or is it "anusi"?)
49p for 8 sausages, who gives a shit when ur paying that price like
If you are paying 49p for 8 sausages, expect a homeless mans unwashed used socks in there. Why are people surprised??
If you want a good sausage, buy Polish or German sausages.
I got a sausage she can have in her bap
What a dumb bitch. Since when was a sausage pure pig muscle
I always just assume that any sausage is made up of lips, peckers, assholes, and other sundry parts which I'd probably rather not know about but still make for a delicious sausage.
The F Word – Promoting food Snobbery, because Jamie Oliver, the BBC and Food Critics don't do it enough
I like a sausage that is 70% meat, 20% fat, 10% fillers like breadcrumbs, seasonings and herbs
Yes but how much horse?
A good sausage is 70% meat and 30% fat as far as I'm concerned. Enough meat to be substantial and enough fat that it doesn't lose all its flavour or dry out.
we know this!! as long as it's safe and tastes fine who cares?
I think what people are missing here is that the problem is not that it actually conatins connective tissue and what not, but rather that stuff that's not defined as meat is labeled as meat. The labeling is thus misleading. They could have an uncle's dick in there for all I care, as long as it's labeled as such.
heres an unpopular opinion: its good that we are using the whole pig, connective tissue, skin, whatever. It is bad to waste. I do agree however that the additives and things should be kept out.
They could make sausages out of the pigs actual shit and as long as it tastes the same I will eat it.
I make my own sausage so I know exactly what's in it. If I didn't care or I had to buy it I would sample the available varieties and buy the one that tastes best and ingredients be damned.
An expose on sausage…wtf you think is in a sausage for gods sake lol? Its not health food also its a sin to waste an animal. If your going to kill the animal for food purpose at least let the animal and all of the animal go to good use..
Where is Gordon Ramsay?
The presenter is beautiful. UK chicks are pretty 😀
WTF, he winked at the girl @ 0:20 fucking creep.