Trying Butchers Market Value Sausage Slices

How's it going out there? I hope you're all absolutely spot on and you're having a good Sunday whatever you're doing. The sun's shining so it does make you feel a lot better doesn't it when the sun's shining. Anyway I've been shopping. I've been to Iceland. Come and have a look what I got. I've seen this in Iceland. The Butcher's Market. Eight value sausages. Slices. Yeah it's like square sausage isn't it. I have reviewed something like this on the channel. Oh many moons ago and I got some lovely I got some lovely proper Butcher's Lawn Sausage to review and that was absolutely fantastic. It really was but this is value sausage slices. So I thought oh it's worth a review and worth a look at. It was cheap. £1.50 or is it cheap? Prices are going up. They are. They are. So let's take a closer look at the packaging. Let's see what we're getting it for our £1.50. 480 grams. It's frozen. It is frozen. So let's go around the back and we'll have a look. So we've got some spiel here. Oh I see a GB stamp. The Butcher's Market. Eight value sausage slices. Value. Yeah that says it. So what are they? Pork. Pork and beef sausage meat slices. Pork and beef. So we've got some nutritional information there if you want to have a look at that. If you're into that you can pause it and let's have a look at the ingredients. The allergen in there in bold is wheat. We've got water. It's not always good to have the first ingredient as water is it? Pork 31%. Rusk. Yeah what else have we got? We've got beef is 3.5% so not a lot. Yeah look at all them. Salt. Beef connective tissue. Dextrose. It's got MSG in there look. Monosodium glutamate. Trying to make it taste better. Yeah look at all them ingredients. Oh dear me. Warning. Although every effort has been made to remove all bones some may remain. Beef connective tissue. Don't google it will you? So what else have we got? Ways to cook for best results. Cook from frozen. Wash hands utensils and all surfaces. Check before serving that all the juices run clear. Yeah no pink colour remains. So you can pan fry from frozen which I'll do and we'll see how much fat comes out of them. You can grill them or you can do them in the oven. It's up to you. Right any more info? I'll have a look. So let's get these open and see what we've got. All right I do have a few shadows. I do apologize. Yeah I'm not Hank Marvin by the way. I couldn't resist it. So let's have a look see if we can get into it without scissors. No we need scissors for this one definitely. So I'll just cut them cut that down there. Don't stop that. Stop that. Right that's what you get look. Yeah you get four. You get eight. Obviously it says eight look. Yeah I can confirm there are eight value slices in there. That's what you get. Right I've got the frying pan out. I've put some oil in there a little bit. I'll just get it preheated and we'll get a couple of these in the frying pan. I don't think it needs butchers on here do you? So I just got a bit of oil in the pan. It should be up to temperature now. We'll get the sausage in and then I'm going to show you some brown sauce. Right let's hope this is up to yeah. So it says on a medium heat fry them for around about eight minutes. So I put two slices in. I'm going to do I'm going to put mine in here. You can I'm going to butter that as well. So I've got some brown sauce. Now this is a treat an absolute treat. Many many moons ago I did a brown sauce comparison and I got lovely comments in there said have you tried the storks and I said I haven't and I got some and I've been hooked ever since. So I got this in Booth which is like the Waitrose of the North here in Cumbria and it's lovely. It really is. If you've not had it before push the boat out. It wasn't cheap. I paid four pounds and thirty pence for this. Yeah. Saved up my pocket money. There it is. I will try it. It is lovely. Five hundred and five grams. Yeah. I know what you're saying HP HP. Yeah. This is lovely. You've not tried it. Don't knock it till you try it. So I just flipped it and it's very very mushy. Nearly fell apart nearly broke apart. So I'm probably I'm probably doing a disservice to this storks brown sauce. I have stuck some butter on. Yeah. I'm only going to put a little bit. It's very very strong. It's got a real good flavor to it. So oh no loads come out then. Right. I'll spread that around. That's enough. Yeah. You don't need any more on that on there because it is very very strong stuff this. Yeah. It's got to put some on there to try and make this sausage taste good. But I've not tried it yet. So let's not judge a book by its cover. Ninety eight. I'm having that. Right. Yeah. So three percent beef connective tissue. What are they to bother? They're just getting all the scrapings off the floor. Seeing what we can make. Why don't you just stick like at least put a minimum of forty two percent pork in them. So there they are. I'm going to cut them up. We'll have a look inside. I've got the thermometer in. They are up to heating temperature and we'll see what it's like. It does smell good though. I'll cut these into sort of strips because I can put them in me in me. So I got them from formaldehyde and subs. So there's inside look so mushed up. You can see a nice crispy outside. Very very very very. The pan is dry now. No oil came out of them whatsoever. Nothing. No water or anything. Completely dry pan. So I'll stick. I'll put I'll put all them in there like that. And then I'll obviously I'll leave one to try beforehand. I might just get the sauce out again because it looks a bit dry that doesn't it? Yeah. A couple of fried eggs in there. Plenty of them. Plenty of slippage juice. Help them go down. A couple of fried eggs. They are value. It does say value on there but the butchers market giving the sort of appearance that they're from a butcher's market isn't it? Calling them that. So there they are. Let's try it. See what it's like. It does smell smells just like sausage. Oh it's quite sweet. Oh pretty sweet that. How come that's sweet? Dextrose probably. Um sugar's 0.6. Carbohydrates 15. Very mushy. There's definitely no bite to them. That's for sure. It's got a nice um crispy outside texture but inside it's just mush. Mush and they're sweet as well and salty. Oh yeah. Definitely need to go in something like this. That's for sure. I mean for me too sweet. Too salty. Mushy. Not particularly a pleasant taste. What was I expecting? Let's be honest. So let's try it in like in that. That brown sauce. Let me finish this and I'll get back to you. I'll finish that. Yeah I mean they're not too there's not much spice in them neither. Very very mild. Um yeah like I said I do like my salt but they are it's a sweetness that I can't I can't do with. They're just too sweet. Very mushy. Let's get some brown sauce on. Um I think it might need another little a little bit more of the the Stokes brown sauce. Very very rich. Rich in flavor. That is really nice. I'm gonna have to go. Oh it's just hammered it out again. Them squeezy things are rubbish aren't they? They just too come out too quick. Yeah and all I can taste now is is well just the brown sauce is definitely overwhelming the sausage. It's not even cutting through the sort of the saltiness. I'll finish this. I'll finish that. Yeah um it's not my cup of tea these. They're not. Definitely not my cup of tea. But what do you expect? What do you expect? They're if you're going to stick a couple of fried eggs over them and some obviously brown sauce on you on your plate. They're definitely edible. They're definitely edible but they're not on their own. They're not particularly tasty. Um you might like them. Just my opinion that's all. It's that lovely that brown sauce. All right. Rich in date puree. That's it's it is if you like your dates your blind dates. Remember that Cilla Black. Oh man that was the one wasn't it? Black treacle and our unique spice blend. The hero ingredient of classic full English breakfast. Yeah treacle. Do like me treacle as well. Right I'm going to finish this off. It ain't going to get wasted. So it's definitely edible but I'm going to give it a very generous five out of ten. A very very generous five out of ten. I am quite generous. Yeah I've reviewed something very similar to this. It may well be these but in a different wrapper. I'll have to have a look at my pork playlist if you're interested in your your pork your meat your sausage. I've got I've done plenty. I've got a pork playlist and I will be pinning it in the description of the video if you want to have a look. If you're on your mobile device you're watching on the big telly you won't be able to do it. So thanks thanks very much for everyone who's been watching and I'd like to thank my members as well. I very rarely thank my members who actually join the membership. I do thank you for that as well and I'll get back to you on the next one. Hope you have a good Sunday whatever you're doing.