emesde Posted May 9 Share Posted May 9 As others have said these changes have been going on for generations. Hansard reports. vol. 485 Debated Wednesday 14th March. 1951 "SAUSAGE (MEAT CONTENT) Sausages (Meat Content) Volume 485: debated on Wednesday 14 March 1951 Download text Sausages (Meat Content) Volume 485: debated on Wednesday 14 March text (Meat Content) Volume 485: debated on Wednesday 14 March 1951 DtextSausaes (Meat Content) Volume 485: debnesday 14 March 1951 Download text Quote Link to comment Share on other sites More sharing options...
Cambon Posted May 9 Share Posted May 9 45 minutes ago, The Phantom said: Shrinkflation has been going on forever. I'm sure the chocolate bars of my youth are about half the size now. Have you seen a modern wagon wheel? It's a skateboard wheel. The cost of living crisis has accelerated it recently though. But no one wants smaller sausages. Definitely. The large Dairy Milk bar was 8oz (227g). When it went metric, it reduced to 200g. A good few years ago it dropped to 150g. Now it’s 100g. Price remains roughly static, though, 2 Quote Link to comment Share on other sites More sharing options...
Gladys Posted May 9 Share Posted May 9 43 minutes ago, Roger Mexico said: Oddly enough that can't be used in "pork sausages" nor can offal. But it can be used in "sausages" according to the article I linked to. Pork sausages appear to be different from sausages made from pork (and other stuff). Not researched it, but I seem to remember there was a bit of a to-do many years ago when the percentage of meat in sausages was under the spotlight. At the time all sorts were being chucked in and there was some ruling (possibly EU) that specified that for something to be described as a pork or beef sausage, here had to be a minimum percentage of the meat in the sausage. Don't know what that percentage may be, but if that minimum isn't met, you could only sell them as sausages with pork or with beef, or something like that. Quote Link to comment Share on other sites More sharing options...
IOM Posted May 9 Share Posted May 9 40 minutes ago, emesde said: As others have said these changes have been going on for generations. Hansard reports. vol. 485 Debated Wednesday 14th March. 1951 "SAUSAGE (MEAT CONTENT) Sausages (Meat Content) Volume 485: debated on Wednesday 14 March 1951 Download text Sausages (Meat Content) Volume 485: debated on Wednesday 14 March text (Meat Content) Volume 485: debated on Wednesday 14 March 1951 DtextSausaes (Meat Content) Volume 485: debnesday 14 March 1951 Download text I am certain it’s been going on for a long time but that does not make it right . Quote Link to comment Share on other sites More sharing options...
emesde Posted May 9 Share Posted May 9 Generally pork sausage must contain a minimum of 42 percent meat, but the minimum is 32 percent meat, if the package is labelled as generic sausage. 1 Quote Link to comment Share on other sites More sharing options...
Happier diner Posted May 9 Share Posted May 9 1 hour ago, Gladys said: Not researched it, but I seem to remember there was a bit of a to-do many years ago when the percentage of meat in sausages was under the spotlight. At the time all sorts were being chucked in and there was some ruling (possibly EU) that specified that for something to be described as a pork or beef sausage, here had to be a minimum percentage of the meat in the sausage. Don't know what that percentage may be, but if that minimum isn't met, you could only sell them as sausages with pork or with beef, or something like that. How do they define 'meat'? Quote Link to comment Share on other sites More sharing options...
Gladys Posted May 9 Share Posted May 9 13 minutes ago, Happier diner said: How do they define 'meat'? As I say, haven't researched it, but would imagine it would be muscle attached to bone? Quote Link to comment Share on other sites More sharing options...
John Wright Posted May 9 Share Posted May 9 2 minutes ago, Gladys said: As I say, haven't researched it, but would imagine it would be muscle attached to bone? Includes offal, brain, all sorts FOOD AND DRUGS COMPOSITION AND LABELLING The Sausage and Other Meat Product Regulations 1967 2 Quote Link to comment Share on other sites More sharing options...
Happier diner Posted May 9 Share Posted May 9 2 hours ago, John Wright said: Includes offal, brain, all sorts FOOD AND DRUGS COMPOSITION AND LABELLING The Sausage and Other Meat Product Regulations 1967 That's what I suspected. So anything from a pig is contributing to the %meat. Quote Link to comment Share on other sites More sharing options...
display name Posted May 9 Share Posted May 9 3 hours ago, emesde said: Generally pork sausage must contain a minimum of 42 percent meat, but the minimum is 32 percent meat, if the package is labelled as generic sausage. Oh you can't beat a generic sausage,they're famous for their sausages those generics. Quote Link to comment Share on other sites More sharing options...
kevster Posted May 9 Share Posted May 9 4 hours ago, Roger Mexico said: Of course not. It will have been "NEW IMPROVED RECIPE". I've always wondered how something can be 'NEW' and 'IMPROVED' at the same time Quote Link to comment Share on other sites More sharing options...
Kopek Posted May 9 Share Posted May 9 ...or why you were paying as much in the past for a product that could be ' improved '? Retailers eh! What are they like? Quote Link to comment Share on other sites More sharing options...
NoTailT Posted May 9 Share Posted May 9 I'm all for a butchers sausage. But give me some Richmonds on a hangover and I'm gravy. Quote Link to comment Share on other sites More sharing options...
lethargy Posted May 10 Share Posted May 10 9 hours ago, kevster said: I've always wondered how something can be 'NEW' and 'IMPROVED' at the same time The rub there is that the manufacturers don't actually say who it's improved for, and it's always them, via cheaper shittier ingredients. Quote Link to comment Share on other sites More sharing options...
TheTeapot Posted May 10 Share Posted May 10 All these 'new and improved' things are rubbish really, it just means smaller and shitter. Everything actually gets worse. Apart from cans of Draught Guinness. That's a product that has continued to improve. Quote Link to comment Share on other sites More sharing options...
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