The results of our tests on Premium Plain Pork are summarised below. Overall, the results are not inspiring. Most of us should be able to find a better local butchers or specialist sausage.
Top marks go to Co-op, Waitrose, Aldi and Tesco. The star performer is the Co-op Smithfield sausage. Not only does this taste like a real butchers sausage, it could be available from your local convenience store!
The results of more taste tests will be added to the section at the end of February. In the meantime, please use the feedback links on each sausage to let us have your comments.
Read about how the sausages are
tested
Full reviews
.jpg)
|
Very refreshing to see such a good product from one of the discount shops. It must be the German influence - these are very long chipolatas. They are made with 89% meat, are mildly spiced and are perfect for children and hot dogs. Plus points are the taste, value for money and minimal shrinkage.
|
|
A slightly better than average sausage. Tasters detected a loose texture and a bacon taste. One of the cheapest sausages tested.
|
.jpg)
|
This gem was created by Martin Heap who is the owner of Simply Sausages in London (see specialist producers). They are made with 89% meat and have a chunky texture and a real pepper kick which is probably too strong for children. Along with Sainsburys, they are the most expensive tested and one downside is the high calorie content.
|
.jpg)
|
Described as Thick Pork but cooked they looked more like chunky chipolatas. They are made with 85% pork and 7% free range egg. Overall we thought that they were ok, but greasy. Dickinson & Morris have a specialist sausage shop which sells better sausages in Melton Mowbray (see Specialist Producers).
|
|
Manor Born are based in North Yorkshire and sell at fairs and markets throughout the country. They are also stocked at Tesco and Asda. Tasters liked the smooth texture and the taste but some thought they are too bready.
|
|
Part of the new premium range. They are made with 85% meat and free range egg. Tasters liked the meaty taste and the sage but overall we are not sure they merit the hefty price tag.
|
|
A meaty sausage made from 85% outdoor reared meat. Good value for money but they lose a mark because of the long ingredient list and high saturated fat content.
|
|
Gluten free sausages do not contain any wheat products and are suitable for coeliacs. These sausages are made with 73% meat and use rice as a filler. They taste ok at first but have an unpleasant aftertaste. Everyone commented unfavourably on the texture and the large amount of rice grains. Given a meat content of only 73% they are also rather expensive.
|
|
Made to a recipe created by the photographer Norman Parkinson with 80% shoulder meat from free range pigs. Tasters commented that they have a good chewy texture and liked the strong pepper taste. A slight lemon/acidic aftertaste was also identified.
|
|
A meaty sausage made with 95% pork from outdoor reared animals. Tasters liked the course texture and long aftertaste. However some found the seasoning heavy and detected a slight chemical taste - this could have been the Worcestershire sauce or onion powder.
|
|
A popular sausage. Made with 85% pork and lightly flavoured with salt, pepper and nutmeg. This allows the taste of the meat to dominate. They have a pleasant, lingering aftertaste which is surprising because they have a finely minced texture. A very good breakfast sausage.
|
.jpg)
|
Described as pale sausages with a slight taste of bacon, another taster described them as strongly seasoned. It seems that we are paying for the benefit of the free range meat - Waitrose Premium pork is cheaper and scored higher.
|
|
These did better than Waitrose Free Range pork sausages which are 20% more expensive. One taster described them as pale, thin and too smooth - but then conceded that they tasted good, another thought that they had 'bite'.
|
Also in this section...
