you pays your money and you takes your choice

they taste good that's why the 20% fatty meat is added plus his seasoning. have you tried any made from 100% meat? our butcher makes spicy ones also ... delicious!

hi amandabee way out in the woodlands....have you had much rain up there? we've had buckets...some 46 inches this year so far i'm loving it coz it's keeping the temps down into the high 80's/low 90's

No I haven't. Have had them in Karlshrue and in Hiedelburg. Tante Selma took us to an outdoor fair in Karlshrue one June when we were visiting and the wurst were delicious. Mom didn't make her own but we were lucky enough to be close enough to Yorkville (the German section of NYC) to buy good German meats and wurst and had lovely German butcher in our city. Nothing like the pre-packaged stuff you buy in the supermarkets.

Also lucky to have a predominately Irish neighborhood here (was Italian 30 years ago when I first moved here) so we can get authenticate UK products and bangers from the local butcher.

Prior to that (and there is still one Italian deli left) the Italian food was superb. Fresh baked Italian seminola bread; cheeses; sausage; homemade pasta.

I have to say though that Irish food is bland. Little if any spice to it but it is plentiful.

I don't care what they are made of they taste great!
I loved those Irish recipe ones with the green stripe on them, think thats what they were called.
I so would give a lot to have my freezer full of them

Now would that be "German" potato salad or cold potato salad? I like German style in the winter time-hits the spot.

Secrets of the sausage
Carmine, cochineal and E128 are used to make them look pink
Sugar, dextrose and honey are used to turn sausages brown
Antioxidants are used to stop them going off
Monosodium glutamate (E621) enhances the flavour
Source: The Consumers' Association

I'm drooling just listening to y'all talking about this. I really miss British sausages. Don't care what they are made of; even the cheap ones are fantastic. But it's not just sausages, is it? Where's the back bacon? Where's the black pudding? Saturday morning brunch is not the same since we came here

I guess it's not only the USA where people feel this way.

The striking thing about Brussels is that few even try to fit in. Many cling to their roots by recreating a little England. They go to English schools, have English friends and don't bother learning French. Despite living in one of the culinary capitals of Europe, they fill their cupboards and fridges with pre-packaged, ready-made parcels of home: Bird's custard powder, Walkers crisps, Heinz baked beans, Wall's sausages and Battenburg cakes.

Sounds familiar.

http://www.newstatesman.com/199906070011

Nice article, and a lot of truth in it. I think it's possible to do both things, though, to embrace the best of your new country and bring some of the old one with you. We ordered up three boxes of Walkers Crisps from British Delights a couple of months ago, and I was mentioning to a colleague at work how nice it was to be eating Walkers crisps again and he said, "I don't suppose you have any prawn cocktail flavour do you?" I said, "Yes, 48 bags". Turned out his daughter adored them when she was in Glasgow for a while, so I brought some in for her. My kids will eat Walkers one day and then Cheetoes, or some other American thing the next. I say, let's have the best of both worlds

To each his own, for me I can't be bothered with that stuff. What I can get here is fine with me.

Is that you?

Yes but it wa about 10 years ago

noo bad

My advise would be don't bother !
When we lived in the USA we too really missed our sausages in partucular so we purchased from ebay a sausage stuffer. We ordered the real hog casings from a company online and my father in law brought a large pack of the special seasoning and breadcrumb mix from a UK butcher when he was going out of business and bought it over with him when he came to visit. We made the sausages just how the butcher said and all I can say was it took a whole day varying the recipe to try and get it just right, the hog casings weren't the best and the sausages, well be soon appreciated the art of UK butchering and decided to get used to and make do with what we could buy. I think by the time we'd finished 6 sausages of almost sausage like taste cost us around $45 !! Your choice

Make sure the skins are crispy ............. bake em in the oven