Good Snag Bad Snag

What makes a sausage good or bad? This introduction to sausage identification begins with an extreme comparison: a traditional pork sausage using quality, all natural ingredients, and a mass produced supermarket variety.

In this post I thought we could take a rather crude look into the realm of sausages to identify some of the characteristics you can look for when selecting which product to take home. As far as quality goes, sausages often fall into something of a ‘grey’ area.  I think there may be one key reason for this – the lure of the mincer. The fine grade settings on a commercial mincer mean that practically any part of the animal can be processed to an almost creamed consistency, barely recognisable from its previous form.

Click here to learn a bit more about good and bad sausages

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