Very little heat in these sausages. Keep in mind I don’t go for mega hot curries but these are moderately spiced.
A very small hint that you’ve eaten something spicy.
However, they are actually quite nice sausages. They just don’t look very appealing. Very little fat running off them.
I tried a whole one hot out of the oven on its own and then made myself a sandwich with some caramelised red onion chutney with a few in. It was enjoyable. I’m going to try a cold one soon. All sausages should be tried cold.
I think these will be quite nice on a BBQ but nothing to write home about.
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Burnt and shrivelled within an inch of their lives, what were you thinking?
Sausages don't need a bark.
Perfect. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
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Low and slow my good man
I added Dr Burnorium’s Habanero sauce to my chilli snags to give them a bit of heat. They were nice sausages, but with zero burn.What a shame.
Mine was a bloomin’ Good sanga but I didn’t add anything to beef up the spice.
I suppose I should post this sausage that I had last week.
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Curry wurst?
Had Morrison’s jerk spiced sausages for lunch damn tasty I do like Morrison’s the best sausage they used to do a chorizo one that was great for base of pasta bake etc
Can’t beat my local butchers cracked black pepper ones though
From the supermarket, I love Tesco's pork and caramelised red onion sausages. So fragrant and wonderful taste. But local ones are and can be great - there's a Nisa store a couple towns away that gets stuff in from local suppliers, including a local farmer's sausages : a "meaty" pack and a "herby" pack. Both are excellent, with natural casings, full of flavour, and when they cook they properly swell up to a nice, fat, round sausage. Damn, just thinking about them is making me hungry. I really should go get some again.
I did 2 packs of the below a few weeks ago into a large casserole with more red wine & Port.
Came out nice and perfect for the Winter.
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