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Hello everyone! A couple of years ago, I was served a dinner of mash and two sausages onboard a british airways flight. It was one pork and one beef sausage. Since I'm not from the U.K I've never had such sausages before. Really good and meaty. Does anyone here know what kind of sausage it might have been? Propobly something very common to you Anyone has a recipe?


Thank you
/ Martin

I am at a loss for words on this one. Firstly congratulations on having a plate of airline food that was first edible and secondly complimentary. What ever they were they would have been mass produced and not made from quality ingredients. The beef may well have been Beef (hahahah). Chemicals will always fool consumers into taste. I could of course be wrong and cynical.
If that is the case i can only suggest the sausages you ate are standard fayre rusky & emulsfied.
I am not much i know, just got up.
I am sure some one will have a sensible answer, indeed i am dying to know also

Hahaha, ofcourse I understand you cynisism. That's why I was so amazed by them. They actually tasted good. On an airplane, economy class haha. This either tells you how bad the massproduced sausages we buy in Sweden taste, or how great the massproduced British taste ;-P . But seriously, to you guys it might be something as simple as "Falukorv" is to me, but to me it was a very positive experience. Hence I'm looking for a recipe, to make my own, from good ingredients and without all them chemicals, or at least a name for them. This was many years ago, so I can't remeber what they were called.. I guess "pork and beef sausages" haha

Here is one that would be suitable as the pork sausage:

http://www.localfoodheroes.co.uk/?e=359

I'm not sure about the beef sausage.

Thank you =)

You can see the type of meals served here:

http://www.airlinemeals.net/browse.php? ... tart=1&x=1

Whilst I agree with Greyham's sentiment, I've seen a lot worse...

...but then, I've been in Leicester General Hospital!

I'm guessing that my Thurlaston sausage is 'of this type' in its flavouring, but I hope of a better quality than most commercial ones. This Cambridge one may be even nearer.

Phil

Thanks Phil! Will check them out

We used to produce a Beef sausage supplied indirectly to BA. It was a 75% beef recipe using 85vl beef trim and had pepper, nutmeg, sage, pimento, mace & marjoram to flavour. Can you remember if it was in a sheep case? if so it was probably ours?