Someone once said, “Sausages and laws are alike. You don’t want to see them being made”. Now whether it was my fellow Dubliner, Oscar Wilde, or Otto von Bismarck who said it, it tells us a lot about the inferior quality of sausage ingredients at that time.
Yes, there was a time when poor quality meats and spices were added to make a cheap product for mass consumption, but nowadays lovers of authentic food are searching out quality artisan small-batch sausages and eschewing the industrially processed supermarket offerings. To this day, many cheaper sausages contain meat slurry or mechanically recovered meat, which by law must be declared on the packaging.
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