What is your favourite sausage? I am currently enjoying Hoffmans pork and black pudding, beautiful.

You can’t beat a chip shop style sausage, complete with beak, trotter, testicule and other sh[ii[/it.

Not in Wakefield anymore, but as a child the Hoffman's pork was the sausage of first choice. You should also cherish the Yorkshire curd tart. You can't get them outside the county boundaries, and trust me, you'll miss them if you move!

Well I usually go to Binks' at East Ardsley and they do a mean sausage but Hoffmans have done it for me now. Must try a Yorkshire curd tart sounds good.

I know Hoffmans do a mean Cornish Pasty. The best bar none.

Pretty much any from Blacker Hall farm shop - pork and lemon a particular fave. Morrison's do some decent ones from Ilkley, Lishman's I think, usually at end of isle in 'Yorkshire Fayre' (or summat like that) section.

Bratwurst by a long chalk



Mustard & Mayo anyone????

(can you tell i'm ex forces





)

Never been. Though Canon Hall Farm do some good uns.

Mustard yes but not sure about the mayo!

Aye, was just looking it up. This talk of snags has got me thinking you swine.

Hoping the sausages in Bridgend breakfast beat those in Cardiff doss house.

Will be better than the square ones purchased from a garden centre in Scotland!

Bratty & pommes mit mayo

mmmmm....Mattersons

The cumberland sausage from charlesworths in horbury now thats a mean sausage especially on the bbq..

I got some tomato sausage up there a while back, expensive but my god it was nice, go's great with a fry up.

You ex military by any chance?

Woolfed a few of those down on my last visit too. Totally agree with you there, a tasty little jewel in the Yorkshire culinary crown.

I'm with Foz on the sausage front - can't beat Bratwurst in a bun, covered end to end in mustard.... Lovely!

Cannon Hall meat beats Blacker Hall hands down. Even though it's a longer trek I'll always go, although the deli counter at Blacker Hall is excellent.

For proper meat it does, don't think there is that much between them in terms of snags.

Smothered in manky batter and dripping with fat, can't imagine why anyone would eat one.

Unless you go to a farm shop you will end up eating crap 9 times out of 10.

Worth paying a bit extra for quality. The garlic ones are pretty good.

If only you knew how poor the quality of the meat that most of them use was

and the worst of the lot seems to be the most popular butchers on this thread.
Now at our place...

Oh i don't doubt some of them are no better than High St butchers, never had any bangers from your gaff but i bet they are beautifull, honest



Old hand at that game mate.

Agreed, always look at % of meat in sausage. Look for at least £80% well that's what I do and always good quality.

Depends what they class has meat?