The venison sausages were very good and I intend to get some more. The art of good sausage making is quite localised here in but a few parts of England and it should not be taken that all sausages are worth eating. The majority contain little more than slaughterhouse filth and as such are readily available from supermarkets. One has to be vigilant.
I know what I am talking about because I used to make them back in '55, and, let me tell you...everything went in. Eyeballs, bollocks, noses, lips, snot, etc., all mixed up with rusk. Sometimes we supplemented this mixture with parts from cows, sheep, pigs, chickens and anything that happened to be found at the side of the road. Many a time the sausage machine jammed due to ingesting the name tag of some pet or other. I once had one of their chicken and mushroom pies and found a beak in it.
'Find your enemy and shoot him down - everything else is unimportant.'
