What Was The Wurst Year Of Your Life?

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I am getting really into sausages currently. Organic farmer's market pork-packed sausage, esp. with some kind of cider or spice element. Here is the thread where you tell me of great places to get SAUSAGE!

― Tom (Groke), Friday, 24 January 2003 12:50 (twenty-three years ago)

Or share sausage related recipes, jokes, anecdotes, sadnesses and inconceivable facts.

― Tom (Groke), Friday, 24 January 2003 12:51 (twenty-three years ago)

i heart caprani sausages. i like sausages with mustard. i don't like them to be swimming in grease. i like it when i make sausages and chips, and i cook the sausages first, and leave them in a warm oven while i do the chips. when the chips are done, the sausages are nice and dry. delicious! I also like sausage sandwiches in white bread, with butter and lots of ketchup. I don't like frankfurters and hot dogs much, though.

― weasel diesel (K1l14n), Friday, 24 January 2003 12:57 (twenty-three years ago)

Quorn sausages are lovely. That's all I shall say, as this thread is not for me.

― alix (alix), Friday, 24 January 2003 12:58 (twenty-three years ago)

I'm afraid I'm coming across as the South African In London again, but you have to try boerewors.

― Sam (chirombo), Friday, 24 January 2003 13:00 (twenty-three years ago)

i was sure this would be a dastoor thread!

― gareth (gareth), Friday, 24 January 2003 13:02 (twenty-three years ago)

Pork and apple sausages are YUM. As are Sainsbury's expensive chipolatas.

― caitlin (caitlin), Friday, 24 January 2003 13:02 (twenty-three years ago)

Tivall sausages = roXor.

My wurst year would be academic year 1996-1997, as that's when I started learning German.

― Graham (graham), Friday, 24 January 2003 13:03 (twenty-three years ago)

no sausages for me.

― RJG (RJG), Friday, 24 January 2003 13:06 (twenty-three years ago)

Pork and apple is too sweet for me usually Caitlin - I like my sausage to have a bit of bite.

(Dan is going to be so happy when he logs on)

― Tom (Groke), Friday, 24 January 2003 13:06 (twenty-three years ago)

There is a south african shop near me that does Boerewors - I am a bit nervous to go in it as it's on a scary estate. They also sell veal, mmm.

― Mark C (Mark C), Friday, 24 January 2003 14:04 (twenty-three years ago)

East London sausage company did some lovely sausages that I was too poorly to eat last night, but what I did eat was lovely, except the duck and orange was a little over-citrussed.

― chris (chris), Friday, 24 January 2003 14:12 (twenty-three years ago)

probably the time we visited the fake german village in south australia. we bought a wurst in the shape of a pig!

― minna (minna), Friday, 24 January 2003 14:16 (twenty-three years ago)

Chorizo is the best sausage, then Cumberland, then pork and tomato (difficult to get down 'ere). Sausages are fucking great.

― Nick Southall (Nick Southall), Friday, 24 January 2003 14:17 (twenty-three years ago)

If he'd loved me he'd have eaten that sausage.

― Lara (Lara), Friday, 24 January 2003 14:23 (twenty-three years ago)

posh sausages often taste more worse than cheapies, once cooked

― mark s (mark s), Friday, 24 January 2003 14:24 (twenty-three years ago)

minna was the wurst the size of a pig too?!?! whoa!

― geeta (geeta), Friday, 24 January 2003 14:24 (twenty-three years ago)

Simply Sausages at either Smithfield Market (Farringdon Road Side) or Strutton Ground, I think there are others, have an excellent selection including a most excellent steak and kidney sausage and some realy good traditional ones, like cumberland pork and apple and pork and leek.

Try also Gazzano on Farringdon Rd by the Eagle for really good italian sausages, pork with basil, garlic or chilli and the like, incredibly fat sausages and not too pricey either.

Does anyone know where to get really good chorizo from, particularly raw chorizo that you have to cook before eating?

― Ed (dali), Friday, 24 January 2003 14:25 (twenty-three years ago)

If it was a wurst that was the size and shape of a pig, maybe it was a pig?

― Nick Southall (Nick Southall), Friday, 24 January 2003 14:27 (twenty-three years ago)

Bonkersly enough, M&S sell chorizo you have to copok yourself, obviously not proper big ones with metal hooks in, but normal, fatposhM&Ssausage-size chorizo in packs of about 6. Not tried 'em yet, saw some old bint buyin' some when I was gettin' cookies t'other day.

― Nick Southall (Nick Southall), Friday, 24 January 2003 14:29 (twenty-three years ago)

haha no it was pig but not a pig. it was about the size of a grandfather cuckoo clock pendulum or an epaulette

― minna (minna), Friday, 24 January 2003 14:39 (twenty-three years ago)

Ed, Brindisa do the best I've had over here, they have both cooking ones and readty to eat ones which are very good. I believe they have a shop at Exmouth market now but I always saw them at Borough market.

― chris (chris), Friday, 24 January 2003 14:51 (twenty-three years ago)

In Vienna, generic sausages are called Frankfurters. In Germany, they are called Wieners, except here in Frankfurt, where they are Frankfurters.

― Colin Meeder (Mert), Friday, 24 January 2003 14:57 (twenty-three years ago)

CURSE YOU WORK FOR BEING BUSY TODAY

― Dan Perry (Dan Perry), Friday, 24 January 2003 16:23 (twenty-three years ago)

Somehow, when this thread appeared at the top again I just knew it'd be coz of Dan....

― smee (smee), Friday, 24 January 2003 16:28 (twenty-three years ago)

It is nice to see his return. And funny to see his frustration. But I am evil.

― Ned Raggett (Ned), Friday, 24 January 2003 16:56 (twenty-three years ago)

I first learnt to make sausages somewhere around 1970, I guess. One of those hand-cranked machines that extrudes meat into the skin, and then you tie it in neat knots. I got pretty good at it.

― Martin Skidmore (Martin Skidmore), Friday, 24 January 2003 19:29 (twenty-three years ago)

There is indeed a Brindisa in Exmouth market. Now my duck, chorizo and lentil casoulet thingy shall be complete.

― Ed (dali), Friday, 24 January 2003 19:36 (twenty-three years ago)

five months pass...

Billy just got back from Spain (where he got married! yay Billy!) and, being the good egg that he is, he remembered by penchant for spicy Spanish sausages and brought me back a fuckign huge chorizo picante!

Num and indeed NUM.

― Nick Southall (Nick Southall), Tuesday, 1 July 2003 14:11 (twenty-two years ago)

So what's his name, then.

― Ned Raggett (Ned), Tuesday, 1 July 2003 14:27 (twenty-two years ago)

Eva.

― Nick Southall (Nick Southall), Tuesday, 1 July 2003 14:30 (twenty-two years ago)

Saucy.

― Ned Raggett (Ned), Tuesday, 1 July 2003 14:33 (twenty-two years ago)

The chorizo is wrapped in plastic stuff and yet I can still smell it and it smells smokey and spicy and delicios and I want to eat it all right now and chorizos dipped in mayo is why I weight 13st and not 11.

― Nick Southall (Nick Southall), Tuesday, 1 July 2003 14:33 (twenty-two years ago)

Chorizo! Lots and lots of places to get chorizo here. It's a breakfast staple with a great many households in this area.

Also a lot of places locally to get Polish- and German-style sausages, which makes sense considering how many people of Polish and German ancestry live in this area. Some of the best meat markets within driving distance of the city are located in a small town called Poth, which is a haven for meat markets founded by Polish immigrants.

― Innocent Dreamer (Dee the Lurker), Tuesday, 1 July 2003 18:48 (twenty-two years ago)

eleven months pass...

Somerfield, the most evil 'supermarket' in the area (evil = small, crowded, badly staffed, badly stocked) EXCELLS in three things. Baked on-site bread. Double Gloucester cheese. Mexican-style pork chipolatas. Combine these to make sausage&cheese on toast = HEAVEN. Wash it down with a bottle of spanish red = WOW¹⁰

― Sick Mouthy (Nick Southall), Friday, 4 June 2004 21:12 (twenty-two years ago)

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