Sausages suitable for human consumption. (Wall's 8 Thick Pork Sausages)

Name: shuttlex

Hello doyoo user, You have to be logged in to use these functions... Login or register Close window

Send message to member

Product:	Wall's 8 Thick Pork Sausages
Date:	17/12/07 (240 review reads)
Rating:

Advantages: Tasty, digestible, good quality pork.

Disadvantages: Do not taste good cooked in frying pan.

While those that live a healthy lifestyle may insist that a fruit/yoghurt/cereal style breakfast is the best option, for many people such a basic morning meal lacks the necessary calories to keep them going throughout the day. For this reason as part of breakfast it's sometimes nice to have high protein meal such as sausages.

A range of sausages to choose from can be purchased in the supermarkets. While sausages naturally are high in fat, most available consist of poor quality pork. However, unlike many of the cheap sausages out there from the various brands, thankfully Walls Thick Pork Sausages which come in a pack of 8, meet the minimum standard suitable for human consumption. These can be purchased for a reasonable price of approx £1.60 - £2. Details on nutrition can be found on the Walls website, which should be linked to this review.

There are methods I have tried for preparing Walls sausages: frying pan, oven grill and barbeque.

Frying pan: Probably the unhealthiest cooking method, least tasty and method which I simply do not recommend for preparing. Heating these in the pan, the fat sticks to the sausages resulting in an unfavorable taste. After eating usually my stomach doesn't feel good, a stomach with the efficiency of an industrial engine is required for cooking in a frying pan.

Oven grill: Placing the sausages on a grill with foil underneath on the tray that supports the grill, this method can take around 10-15 minutes. Overall this is a lot healthier than the previous method. The fat just drips off into the foil below the grill, however due to the heat of the oven, this tends dry out the sausages internally resulting in a slightly impaired taste although still much tastier and more digestable than the frying pan method. Make sure you place the foil on the tray under the grill. You do not want to place the sausages directly on top of the foil since the sausage will cook and stick to its own fat resulting in a similar taste to the frying pan method.

Barbeque: This by far the best method for preparing Walls Sausages and results in a significantly different taste to the previous methods. Cooking outside in the open air on a flame allows air to get to the sausages while the fat can drip away. Not only is this the tastiest but also the healthiest method. Of course one is unlikely to use a barbeque during breakfast time however this makes an excellent lunch. Unfortunately finding barbeque charcoal during the winter can be difficult but well worth it.

For those reading this that are eager to know the actual taste of Walls 8 thick pork sausages, this cannot be accurately described in words. It does not have any added herbs or other ingredients, just a sausage that tastes like a sausage. Therefore to experience the actual taste, I recommend buying a pack and trying it via the cooking methods recommended above.

In general sausages do tend to contain a lot of fat. Many brands I have tried I could not eat. In comparison Walls sausages seem fairly good; however they have to be prepared under the correct conditions as above. For the best taste avoid frying, use a barbeque, and otherwise use the oven grill or an electric grill.

------------------
Here's the nutritional info copied from the Walls website (http://www.bangers.co.uk/products.cfm?cat=4)


EN ERGY 1333 kj / 321 kcal
PROTEIN 11.3 g
CARBOHYDRATE 12.1 g
of which sugars 1.6 g
FAT 25.3 g
of which saturates 10.3 g
of which polyunsaturates 3.2 g
FIBRE 2 g
SODIUM 0.6 g
SALT EQUIVALENT 1.6 g

Summary: Recommended for oven grill or barbeque.