Steve Y wrote:
> Not sure which show you watched but there are standards as to minimum
> meat content (by % weight) but they don't specify which cuts the meat
> should be. A lot of it can be the reclaimed meat that is mechanically
> scraped from the bones. The worst ones are "catering" sausages sold for
> canteens/restaurants. A sign of a proper butcher for me is the quality
> of their sausages. Once you find a good one, it is worth going back.
> These days you can even find some reasonable sausages in UK supermarkets
> but you have to pay a lot more for them than the typical Walls banger.
>
> Will leave you to enjoy your "bulk pork"
>
> S
>
> Bob Muncie wrote:
>
>> While I have no doubt you *can* find good sausages in England, One of
>> the cooking shows I was watching a few months back, specifically point
>> out the lack of standards. In fact they had to go to a "reputable"
>> butcher shop to ensure a sausage that was all pork and not just 30%
>> pork and the rest filler and spice.
>>
>> As to my bulk pork, it is not "free range" pork, but it is 99% pork,
>> ham or pork fat. the other 1% being water, monosodium glutimate (sp?),
>> and spices. Not to mention pretty tasty :-)
>>
>> Bob

Steve - Please don't feel I was poking at your sausages... I'm sure they
are nice.

But don't poke at my "bulk" sausage! That just indicates on this side of
the pond, that is it without a casing and can be shaped like you wish
:-) Quality has nothing to do with it. Tasty is, Tasty gone.

Bob