Australian Politics Forum - Best meat and sausages.

John Smith

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Re: Best meat and sausages.
Reply #15 - May 31^st, 2016 at 9:16am

Wolseley wrote on May 31^st, 2016 at 9:13am:

Which is why I prefer to go to the butcher and get them to select a cut of meat and mince it on the spot for me. It's more expensive, but it's worth it - and you know it's pure meat, with no additives.

Alternatively, buy your own mincer. They're not expensive and you can mince what you want, when you want it.

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greggerypeccary

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Re: Best meat and sausages.
Reply #16 - May 31^st, 2016 at 9:24am

John Smith wrote on May 23^rd, 2016 at 8:53pm:

cods wrote on May 23^rd, 2016 at 2:57pm:

I prefer snags with some fat in them..

some yes, but we've gone overboard

The sausages you grew up with cods had about 25% fat in them ... more than enough fat for flavor and moisture.

Todays sausages are at least 50% fat

it's cheaper than using meat Cheesy

Surprisingly, sausages today only have about 20% fat in them, on average.

"Fat-free flesh is described by the FSANZ as being the skeletal muscle of any slaughtered animal, which can include animal rind, fat and connective nerve, blood, blood vessels and in the case of poultry, the skin."

"However, sausage packets that just list "meat" in their ingredients can contain the whole or parts of buffalo, camel, cattle, deer, goat, hare, pig, poultry, rabbit or sheep, Choice spokesman Tom Godfrey said."

Good Food

Enjoy your breakfast

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Wolseley

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Re: Best meat and sausages.
Reply #17 - May 31^st, 2016 at 9:30am

John Smith wrote on May 31^st, 2016 at 9:16am:

Wolseley wrote on May 31^st, 2016 at 9:13am:

Which is why I prefer to go to the butcher and get them to select a cut of meat and mince it on the spot for me. It's more expensive, but it's worth it - and you know it's pure meat, with no additives.

Yes, I have done that too.

Alternatively, buy your own mincer. They're not expensive and you can mince what you want, when you want it.

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John Smith Gold Member Offline Australian Politics Posts: 78311 Gender:	Re: Best meat and sausages. Reply #18 - May 31^st, 2016 at 9:33am greggerypeccary wrote on May 31^st, 2016 at 9:24am: Surprisingly, sausages today only have about 20% fat in them, on average. not sure where they got those stats from. I once worked for a small goods manufacturer/ butcher and he used a lot more than 20%.
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Wolseley Gold Member Offline Australian Politics Posts: 1453 Sydney Gender:	Re: Best meat and sausages. Reply #19 - May 31^st, 2016 at 9:37am Black Orchid wrote on May 21^st, 2016 at 7:14pm: Any other suggestions? This is one of the better ones: http://www.yelp.com.au/biz/chop-artisan-butchery-baulkham-hills
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greggerypeccary

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Re: Best meat and sausages.
Reply #20 - May 31^st, 2016 at 9:39am

John Smith wrote on May 31^st, 2016 at 9:33am:

greggerypeccary wrote on May 31^st, 2016 at 9:24am:

Surprisingly, sausages today only have about 20% fat in them, on average.

not sure where they got those stats from.

Choice.

''Fat is essential for a tasty sausage,'' says Baudouin. ''Around 20% fat is about right.''

I'm sure there are sausages out there with more fat, but it seems that the mainstream ones are about 20% fat (and full of crap).

I still eat them, though Sad

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Black Orchid

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Re: Best meat and sausages.
Reply #21 - May 31^st, 2016 at 11:31am

I have read that Choice article. Here's another extract ...

"George Papanicolaou, from Dulwich Hill Gourmet Meats in Sydney, agrees. “Don’t be scared of a little fat in the pan when you cook the sausage. A sausage that releases no fat when you cook it can mean it has too many binders, and this can mean all the fat is held in the sausage. The more fat in your pan, the less fat you end up eating.” Don’t pierce a sausage in the pan, as all the juices and flavour will leak out, and always cook over a medium heat or the sausage skin may split.

We cooked six varieties of beef sausages and measured the fat left in the pan. The gourmet, independent butcher and organic snags left up to 30ml of fat in the pan (from eight sausages), while the supermarket varieties released so little fat they were hard to cook."

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greggerypeccary Gold Member Offline Australian Politics Posts: 154455 Gender:	Re: Best meat and sausages. Reply #22 - May 31^st, 2016 at 11:38am I love German sausages. In Perth, this is the best place I've found: Westphalia
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Black Orchid Moderator Offline Posts: 5826 Gender:	Re: Best meat and sausages. Reply #23 - May 31^st, 2016 at 11:51am These guys have a great reputation but I have never been there. They specialise in German, Austrian and Swiss smallgoods. http://www.euromaster.com.au/about-2/
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greggerypeccary

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Re: Best meat and sausages.
Reply #24 - May 31^st, 2016 at 11:59am

Black Orchid wrote on May 31^st, 2016 at 11:51am:

These guys have a great reputation but I have never been there. They specialise in German, Austrian and Swiss smallgoods.

http://www.euromaster.com.au/about-2/

http://www.euromaster.com.au/site/wp-content/uploads/2014/01/AWARDS-23.jpg

Looks good.

A long way from my house though Sad

Hungarian salami. Mmmm.

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Black Orchid

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Re: Best meat and sausages.
Reply #25 - May 31^st, 2016 at 12:18pm

Now I am getting peckish!

All my local delis have been and gone and you have to make a special road trip to the few that remain.

There used to be a fantastic deli in the Spanish Quarter in the city and even that has gone. The area once famous for its delis and tapas is dwindling and is now just an extension of Chinatown. Even the lettering on buildings defining the Spanish Quarter has been painted over.

People wonder why I am not keen on Asian food. The fact is that there is just way, way too much of it to the detriment of other cultural cuisine. You smell it everywhere and eventually it ends up turning you off.

I really miss the delis of yore. The crusty rolls and delicious array of smallgoods mmmmm. Such a shame.

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cods

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Re: Best meat and sausages.
Reply #26 - May 31^st, 2016 at 5:51pm

Black Orchid wrote on May 31^st, 2016 at 12:18pm:

Now I am getting peckish!

All my local delis have been and gone and you have to make a special road trip to the few that remain.

There used to be a fantastic deli in the Spanish Quarter in the city and even that has gone. The area once famous for its delis and tapas is dwindling and is now just an extension of Chinatown. Even the lettering on buildings defining the Spanish Quarter has been painted over.

People wonder why I am not keen on Asian food. The fact is that there is just way, way too much of it to the detriment of other cultural cuisine. You smell it everywhere and eventually it ends up turning you off.

I really miss the delis of yore. The crusty rolls and delicious array of smallgoods mmmmm. Such a shame.

I even remember when David Jones had its gourmet food section....expensive but nice...

we have lost such a lot..to be honest there is no smell of fruit even when they are cooking there doesnt seem to be a smell......so many preservatives they will find food still usable 100 years from now.. Roll Eyes

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Black Orchid Moderator Offline Posts: 5826 Gender:	Re: Best meat and sausages. Reply #27 - May 31^st, 2016 at 6:41pm Thomas Dux stores are closing too. They were a bit expensive but well stocked with out of the norm products. Oh well
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Wolseley Gold Member Offline Australian Politics Posts: 1453 Sydney Gender:	Re: Best meat and sausages. Reply #28 - Jun 3^rd, 2016 at 6:16pm I've been told that there's an exceptionally good butcher in Griffith (the ACT Griffith, that is) but I haven't had time to check it out yet. http://www.griffithbutchery.com.au/
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