Sausages in UK

[Cobbystock]

Has anyone found any legal sausages in the UK? I can oly find ones with rusk & potato starch.

[nardo]

Sausages!

Safeway - as good as it gets or whatever that pricey range is are ok - 1.7g per sausage. Taste excellent too! There actually not that much more pricey - I bet they are healthier too.

Jx

[Cobbystock]

Thaanks for that.

[RCFletcher]

Lidl. Get frozen bradwurst. They are like sausages and are delicilus - only 0.5g per 100!

[Cobbystock]

Great thanks - I've got a Lidls near here in the UK & near my house in France.
Did you know they sell cheap vitamins too?

[Richt]

I've also found that Tesco's luxury brand are fairly low in Carbs.

A little pricey though at £1.99 for 6. But worth it.

[LessPodge]

After coming our empty handed from Tesco, Somerfield, Sainsbury's, Co-op I went to a butcher a couple of miles away that makes speciality sausages and asked him to make me carb free sausages. He said yes, and I'll get an order of 5lb of carb free sausages in a couple of days

My advice then is to seek out a good local butchers, or not so local (I know they are scarce in some areas) and ask them to make you carb free sausages.

Looking forward to my bangers, bacon and eggs in a couple of days :nod

[mothercranky]

I also heard somewhere that marks and spencer have lovely sausages thar are 2.5carbs for 2 sausages!!!!!

[Labarum]

Waitrose have a good range.

Just look at the label on the back

[ReduceRoger]

Hi All
Found some really tasty low carb sausages in Morrison's - Debbie & Andrews - Nana's Favourite Harrogate Sausages. Quite pricey at £1.69 for just 6 - but each one has only 0.5g carb!!

[Richt]

I saw some spicy bratwurst in Somerfield yesterday at just 2 g of carb per 100 grams.

[dncinginshadows]

make your own hun much easier and you know exactly whats going into them....if youc ant make them in the typical "sausage" shape just make them into patties (burgers) taste exactly the same and carb free if you use some of the onions from your allowence
Shadow
~X~

[Sigrino]

Re: Sausages in UK

After coming our empty handed from Tesco, Somerfield, Sainsbury's, Co-op I went to a butcher a couple of miles away that makes speciality sausages and asked him to make me carb free sausages. He said yes, and I'll get an order of 5lb of carb free sausages in a couple of days

My advice then is to seek out a good local butchers, or not so local (I know they are scarce in some areas) and ask them to make you carb free sausages.

Looking forward to my bangers, bacon and eggs in a couple of days :nod

Interesting. How much are you going to pay for lb? I would think these specialties would be highly charged!

[Elizellen]

Re: Sausages in UK

You are right, carb-free sausages will be fairly pricey
I make my own using a kit I bought (unopened) at a charity shop but you can make sausage shaped 'patties' by hand using ground (minced in UK) meats with any spices you like.

You might need to add some beaten egg to help it stick together, or if you like the texture of the usual breadcrumb/rusk filler used in UK maybe make 1/3rd of the 'revolution roll' recipe and microwave it (which makes it more 'bready' in texture) then leave it a few days to harden up then make your own 'rev-roll-crumbs' to add.

You can buy sausage casings online.
Sausagemaking.co.uk
Sausage Making Equipment, Ingredients, gifts, recipes and ideas...
Sausage Making Supplies From Weschenfelder's | Weschenfelder Sausage Making
UK's Leading Supplier of Natural Sausage Casings. The best quality, the cheapest prices!
and many other sites if you google for them

You can even buy mincing machine adapters to use them with them to make sausages or if you have one of those nozzle things for icing cakes that would work to stuff a casing.

Or even make a piping bag from a plastic bag with a corner cut off - fiddly but should work.

However you make them I find it is better to leave them overnight in the fridge before cooking them as they seem to firm up better.

[mizski]

Re: Sausages in UK

I make almost all my own sausage. Here is a banger recipe that I like. I leave out the bread (and deleted it from the recipe) but maybe Elizellen's Revolution Roll idea might be an addition you may like.

Bangers recipe

Ingredients:

1/2 pound lean pork, ground
1/2 pound lean veal, ground
6 ounces pork fat, ground
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp mixed grated nutmeg
1/8 tsp mace
1/4 tsp minced fresh thyme or 1/8 tsp dried thyme
1/4 tsp minced fresh marjoram or 1/8 tsp dried marjoram
2 tsp minced fresh sage or 1 tsp dried sage
1 tsp loosely packed, finely grated lemon zest
1 egg
Prepared hog casings, if desired

Preparation:

Combine ground pork, ground veal and pork fat.

Whisk together salt, pepper, cayenne pepper, nutmeg, mace, thyme, marjoram, sage, lemon zest, and egg. Knead into pork and veal mixture.

Refrigerate mixture.

Stuff sausage mixture into prepared casings, compacting firmly. Prick any air pockets with a pin. Store raw sausages in the refrigerator up to three days. Freeze up to 3 months. OR shape into patties or little “logs”…much easier and this is what I do now.

To serve: Bangers may be poached, braised or fried. Cooked sausages may be refrigerated up to 1 week or frozen up to 3 months.

Yield: 2 pounds raw sausage