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[Stuey]

In the preparation process would frying retain too much moisture, would grilling give a lighter pick up?
And what oil should I use.....Olive or good old lard? 

[Kulli]

Presumably we're all using square fingered gloves, nobody wants to see sausage on sausage action.

[WalkingWicket37]

What about a square sausage, I imagine using one of those would be a bit like using a mongoose!

[tom line]

In the preparation process would frying retain too much moisture, would grilling give a lighter pick up?
And what oil should I use.....Olive or good old lard? 

What about when we are seasoning the sausage clefts? What's the best way do we stick to good old salt and pepper or is there a secret?

[trypewriter]

Square sausage is more correctly called 'Lorne Sausage'. Were you to bat with one of those and thrash extravagantly across the line you would doubtless be referred to as a 'Lorne Mower'.

Packaging of the sausages will be important. Don't fall into the trap of the TV (television, not transvestite) chef who had a picture of himself on his own brand sausages, with the caption below reading: (No Swearing Please) with fork'.

I'm looking forward to the debates on: Kashmiri sausage, Australian sausage, what percentage of black pudding is allowed in the sausage, Harrow sausages, is this burst sausage repairable? How can you tell if your sausage is a banger? Your first sausage, the sausage that slipped through your fingers, the elusive talisman sausage, Don Bradman's sausage, storm damaged sausage...

[FattusCattus]

@Buzz   @tim2000s  @all the other mods:

Surely now this thread deserves a section all of it's own - it's clearly going to run and run?

[Chalkie]

Loving this thread.

Maybe someone could come up with a sausage grading system, and are there any examples of "english sausage nurtured in ....."?

[Number 11]

In the preparation process would frying retain too much moisture, would grilling give a lighter pick up?
And what oil should I use.....Olive or good old lard?

Moisture retention is a must, your average sausage mustn't dry out or it becomes useless, so definitely fry.
Use lard, much preferred by traditionalists and improves the rebound.

[Mattsky]

And then, inevitably, arousing snapshots of sausage porn will be circulated. Ogle the packed grains in that lithe vegetarian Lincolnshire! Phwoarrrr at the fulsome profile of the mighty Cumberland! Gag on the sheer heft of that monstrous knackwurst! And so on.

[alexhilly1492]

What about pigs in blankets? Just like a laminate

[GoodLeave]

Can we have a Buzz Kitchen Clinic on this?

I've always been a little unsure on how I'm gripping my sausage. I feel like I'm gripping too tightly. Too bottom hand dominant.

[Johnny]

@GoodLeave wow, you need 2 hands?

[GoodLeave]

@GoodLeave wow, you need 2 hands?

@Johnny Yes. It's a blessing and a curse. I find my sausage to be adept at playing the more brutal, thrusting strokes but not the dainty dabs and drop-and-runs.

I've been practicing my MS Dhoni "Helicopter" shot. Thought I've no idea what I'm going to call my variation. Perhaps I could name it after those big towers with the blades that turn to grind flour? The name escapes me.

[WalkingWicket37]

@GoodLeave "the Windmill" 

[GoodLeave]

@GoodLeave "the Windmill" 

I'm glad you said it