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Post Info TOPIC: No Wheel Meat


Guru

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No Wheel Meat


Nearly forgot, " Pariser ", looks like devon, but twice the price, tastes ok though.The extra garlic must contribute to the $17 kg pricing

What is Pariser?
Pariser. Named after the French city of Paris, Pariser is a delicate, fine-cut luncheon meat flavoured with garlic. The finished product has a pale pink colour. Berliner. The Berliner uses the same meat as Pariser, but a different casing

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Is that the same as garlic sausage .I remember eating it as i was growing up at home .



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My mother was Scottish & every time local extended family members visited relatives in Scotland they would bring us back Scots butcher specialties - sausages. About 18" long & 3 to 4 inches diameter.

One was 'black pudding' - the Scottish version is more finely ground than the North English version which has large discernible chunks of fat in it.  

The other was 'Square Sausage', a lightly spiced ground meat concoction  (also known as Lorne Sausage according to Wikipedia, but I never heard it called that). Usually this would be sold in square slices at the butchers, with no skin but our rellies knew a butcher who made a 'travellers version', round & in a case like the black pudding. It was still called square sausasge though!

Loved them both. Fried in slices for breakfast with mushrooms my dad & I got up early to go out into the fields to pick.

Never liked Haggis or White Pudding.

Another Scottish butchers item I loved (& even managed to get some in Australia a year or two back) were Traditional Scotch Pies. A spiced mutton pie made with what I believe is called 'hot water pastry' which made them different to most pies.

 



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White pudding, oatmeal pudding or mealy pudding is a meat dish popular in Ireland, Northern Ireland, England, Devon, Cornwall, Northumberland, Nova Scotia, and Newfoundland. White pudding is broadly similar to black pudding, but does not include blood.



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Gundog wrote:

White pudding, oatmeal pudding or mealy pudding is a meat dish popular in Ireland, Northern Ireland, England, Devon, Cornwall, Northumberland, Nova Scotia, and Newfoundland. White pudding is broadly similar to black pudding, but does not include blood.


 In the south east of England it is virtually unheard of. I did read what you have quoted, but I only ever came across it in Scotland. Once was enough, I never went searching for it again after that. For some reason adding the blood to it to make black pudding makes a very different product. 



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Not a fan of either black nor white pudding, never developed a taste for them.

When it comes to cured meat sausage my preference is salami, preferably Italian, Veneto and Calabresi both good, Hungarian is also very nice.

Capocollo is also a favorite.

In my opinion Italians really are the masters of cured meat products.wink

Salumi-di-Calabria-DOP-e1494235795928.jpg

 



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Santa.

Moonta, Copper Coast, South Aust.



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We have a butcher here that sells "irish breakfast packs" consisting of steak, irish sausages, black pudding and white pudding.  I got one once, I don't remember it having white pudding then, but it was a good way to try black pudding without having to buy a whole thing that you might not like. 

Even if you can't get "wheel meat" or its equivalent, there are lots of options to try.



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Santa wrote:

Not a fan of either black nor white pudding, never developed a taste for them.

When it comes to cured meat sausage my preference is salami, preferably Italian, Veneto and Calabresi both good, Hungarian is also very nice.

Capocollo is also a favorite.

In my opinion Italians really are the masters of cured meat products.wink

Salumi-di-Calabria-DOP-e1494235795928.jpg

 


 

You are not the only one that loves that stuff, Santa. Cardiologist love it too biggrin

 

Sorry Santa, I couldn't resist smile 

 

 



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My husband was a South Australian and loved Fritz from the Barossa Valley. On odd occasions friends and relies would bring some up for us. We (my family)ate wurst. Of the bought wurst I liked the garlic one. As a kid and teen my grandparents sometimes killed the fatted pig and there would be a wurst making day and the uncles and aunts and us kids were all in to help. There would also be some white pudding and a bit of black pudding. I didn't like those. My best way to eat wurst was just cut a slice off and chew. Never bothered taking off the skin. Otherwise it was eaten for breakfast - slice of white bread, apricot jam and thin slices of wurst on top plus a cup of tea. The fritz was eaten just by itself or sometimes on buttered bread as a sandwich. That was a long time passed.



-- Edited by Gaylehere on Sunday 2nd of April 2023 05:43:14 PM

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Black Pudding small sausage at deli $3.50 each

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Craig1 wrote:

Black Pudding small sausage at deli $3.50 each


 We have tried a few different versions of these small ones in Australia. Most have been the type which contain large chunks of fat. For a while Woolies were selling one which was more like the finely ground Scottish version , which I quite liked, albeit at twice the price of those you have seen. But they stopped selling them a couple of years ago. 

If I saw any at $3.50 I reckon they'd be worth a try. 



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another SA favorite is Mettwurst  whick comes in plain or garlic



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They were ugly black sausage shape, Coles Deli, Lavington, could be a bit far away.

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