Superquinn sausages no longer taste as nice

I refuse to go dictionary , but blood seems to me to be in a category of its own

In the USA, I think they call offal "organ meat". Seems about right: heart, liver, brain, whatever, but blood doesn't fit with that lot.

Main point. though, ain't no tripe in Clonakilty.

I am not a vegetarian or even an animal rights activist but...

I have given up eating sausages out of my diet completely, not that I ever ate them often.

I think they are by and large complete muck and aren't good for your health.

I have no problem with lean meat and eat lean meat from time to time, even pork chops.

Sausages to me are a 'processed' meat. I know the quality of them vary wildly but I think even the best sausages are not great for your health either, and eating them regularly for me is a no no.

If I am going to eat pig in a fry up, I eat rashers, and cut off the fat as much as possible.

Also, I love black pudding, in moderation.

Also, sausages are best eaten with bread ,ketchup, mustard, maybe even mayo. Not a thing you ever want to do often if you know what's good for you.

Sorry, I know all that must be annoying, but there you are.

AllForIt wrote: »

I am not a vegetarian or even an animal rights activist but...

I have given up eating sausages out of my diet completely, not that I ever ate them often.

I think they are by and large complete muck and aren't good for your health.

I have no problem with lean meat and eat lean meat from time to time, even pork chops.

Sausages to me are a 'processed' meat. I know the quality of them vary wildly but I think even the best sausages are not great for your health either, and eating them regularly for me is a no no.

If I am going to eat pig in a fry up, I eat rashers, and cut off the fat as much as possible.

Also, I love black pudding, in moderation.

Also, sausages are best eaten with bread ,ketchup, mustard, maybe even mayo. Not a thing you ever want to do often if you know what's good for you.

Sorry, I know all that must be annoying, but there you are.

I would have thought sausages are no different to something like mince - buy cheap generic versions and youll get crap, buy better quality and receive it. The same with ham - a pack of 20 slices of reconstituted ham is not the same as a piece of carved ham fillet.

That aside, Im happy to take the risk in the same way I am with the occasional burger, salami etc. Its not a bedrock of my diet, but tastes amazing after or with a skelp of pints

The Superquinn sausage changed when they were no longer made in the stores, around 2003/4, shortly after the butchers strike. The manufacturing was transferred to AIBP (now ABP) in Cahir. They used to send the unlinked length of sausages to the stores for staff to link them into sausages for customer theatre.

There were many tests carried out on the flavour of the sausages back then, as they were noticeably different and this reported back to the buyers/head office. Personally, I think, with them being made in the store, they were fresher and made in smaller batches. The water content/hardness of various areas made a difference. Having previously been involved first hand in this, I have for many years stopped buying them and my current sausage of choice is Dunnes Stores hand tied.

AllForIt wrote: »

So what I'm saying is, mince is way better than sausages, but mince if very fatty so not great either. I'd eat mince still but only very very rarely, and as lean as possible. Sausages, forget it. Tasty, but not worth it.

Something being fatty doesn't make it worse, avocados and nuts are fatty.

The bad thing about sausages (which will never put me off them) is the salt content and that there's just a load of random skin bits and cartilage included, minced. I hate any possibility of lumps so I just need those bits to be minced finer plz.

Fat as long as you use it and don't OD on it is a perfect fuel for a human to live, most fat people eat/drink too much sugar in combination with too much fat. Eat veg, fibre, protein, fat, eat minimal carbs/sugars = happy body.

Not that I'm saying sausages are fine dining or whatever, but dipping into the Quality Street box and/or having sugar with your tea while lazing around vegging on Netflix are much worse for you than frying a few 5hitmeat tubes as long as you're active.

Edit: and a burger made from anything but the fattiest mince is a crap burger

For me, a good thing about sausages is that they enable a huge amount of the animal to be used.
I don't like waste.

AllForIt wrote: »

No, I don't agree with that at all. You need to know how to cook it right. The best burger is the leanest mince but you can still grill it or fry it in a healthier fat you add, like rapeseed oil. You don't have to cook the burger in the animal fat from the beef mince itself.

So I'm not saying the burger has to be as fat free as possible, what I'm saying is it should be as far free from the fat in the mince as possible, you can still grill it or fry it in a healthier fat and still get that lovely chargrilled fat/meat taste that makes burgers so tasty.

Please don't ever try feed me one of your burgers.

You don't fry burgers in oil in normal circumstances, for starters, only when they're too dry to actually cook any other way. And it certainly won't - can't - give you a "chargrilled" result.

A heavily but likely completely flat and tastelessly crusted - from being fried in oil - disc of lean meat sounds utterly, utterly disgusting. Nothing "lovely" or "tasty" about it, just a waste of ingredients.

AllForIt wrote: »

Yeah, but when it comes to animal fat it absolutely does make it worse. Generally it's the fat from the skin that is bad. That goes for chicken skin and bacon rind as well.

I agree with the bulk of your comments I haven't quoted.



No, I don't agree with that at all. You need to know how to cook it right. The best burger is the leanest mince but you can still grill it or fry it in a healthier fat you add, like rapeseed oil. You don't have to cook the burger in the animal fat from the beef mince itself.

So I'm not saying the burger has to be as fat free as possible, what I'm saying is it should be as far free from the fat in the mince as possible, you can still grill it or fry it in a healthier fat and still get that lovely chargrilled fat/meat taste that makes burgers so tasty.

You clearly don't know anything about burgers.

Keep doing it your way if that's how you like it but anyone who knows anything about cooking or burgers would disagree with you.

You can fry burgers in oil but they generally already have a high fat content so personally I would reccomend grilling with no oil. I dont think thats ignorant. Just a different preference.

Wonder if this thread has led to a surge in sales as boardsies have bought some to judge for themselves...