The Reid
Sorry, ......... it was that you said the butcher uses his odds and ends to make bangers.
No, no ........... hummmm that reminds me of a show on tv many moons ago, ah, yes it's come back .... Reg Perrin
True in a sense, to make a good sausage one has to use good meat.
If one was to use only "trim" or odds and ends as you call them what you would end up with is an infra sausage. Now this is to say that you cannot use your odds and ends up in sausage making but the ratio should not be greater than 10% of the whole this way it will not affect the end product.
Any butcher can make sausage so long as you give him the recipe to follow, give the recipe to thirty different butchers and each one will be different and yes there will bi one in a hundred that makes a superior sausage from that same recipe ....... why?
It is because it is that little bit extra that he-they put into it ........ some people call it sole or heart ........ it just that they put a little bit of themselves into what they do.
When one comes across people like that whether it be the butcher, baker or fishmonger it is best to make sure that they stay around or we may end up with grot. :-))
