SC - A funny thing happened to me in the cooking store....

[James F. Johnson]

From:   cnevin at caci.co.uk (Christina Nevin)
Sender: owner-sca-cooks at ansteorra.org
Reply-to:   sca-cooks at ansteorra.org
To: sca-cooks at ansteorra.org ('SCA Cook')

What about Savaloy (sp?) Sausages?  Where do they come from?

Elysant


>   Ras asked: 
>   Is there anyone on this list who actually lives in England and
>either makes 
    or purchases various English sausages who can shine light on the
various 
    types that are available in Britain? I suspect that not all sausages
made in 
    England can be described in the same way. Is there a specific
sausage that is called by the name 'English' sausage (e.g., containing slimy
stuff) in the 
    same manner that we have 'Italian' sausage (e.g., with fennel) or
'Polish' 
    sausage (e.g., kielbasi)?

The traditional type of sausages you buy in the supermarket here are
"Cumberland" and "Lincolnshire", both of which are lovely, and the most
commonly used for English breakfasts (I have a pack in the freezer myself
for weekends with guests). 
On the whole I have been very impressed with the quality of sausages in the
UK. I have an English friend who lives in Auckland, NZ (where I grew up) who
refuses to eat New Zealand sausages because they're garbage, and now I've
lived here, I must say I agree with him. 
There is a chain of shops in London which sell only sausages - everything
from Wild Boar & Fennel, Pheasant and Port, Welsh Lamb & Leek, Hot Algerian,
German, South African, non-pork, vegetarian, etc etc. It's a wonderful
place, and my freezer always does well out of it when I visit! So next time
any of you visit London, I shall be happy to feed you excellent English-made
sausages...

Al Servizio Vostro, e del Sogno
Lucretzia