Ulysses G. Posted June 6, 2008 Share Posted June 6, 2008 (edited) A friend dropped by an assortment of Jabberwocky Sailing Club Sausages and today I tried the "Number One" sausages and was most impressed. I thought that they were even better than Yorkies which I really enjoy. I can't wait to try some of the other ones! Edited June 6, 2008 by p1p Link to comment Share on other sites More sharing options...
catmac Posted June 6, 2008 Share Posted June 6, 2008 Ye gods! What a name! If I saw those in my local Lotus, I'd guess they were made from fish! Seriously though, I do miss the taste of a good English banger, love to know what other members rate as their best buy. Link to comment Share on other sites More sharing options...
julesdick Posted June 6, 2008 Share Posted June 6, 2008 where from? Link to comment Share on other sites More sharing options...
Ricardo Posted June 6, 2008 Share Posted June 6, 2008 'Jabberwalky' ? Are they now making talking sausages ? ! OMG Link to comment Share on other sites More sharing options...
Chef Posted June 6, 2008 Share Posted June 6, 2008 I think you will find the name is Jabberwocky Sailing Club and it refers to the most famous nonsense poem in the English Language, The Jabberwocky from "Through the Looking-Glass, and What Alice Found There" by the Rev. Charles L. Dodgson, aka Lewis Caroll 'Twas brillig, and the slithy tovesDid gyre and gimble in the wabe:All mimsy were the borogoves,And the mome raths outgrabe."Beware the Jabberwock, my son!The jaws that bite, the claws that catch!Beware the Jubjub bird, and shunThe frumious Bandersnatch!"He took his vorpal sword in hand:Long time the manxome foe he sought --So rested he by the Tumtum tree,And stood awhile in thoughtAnd as in uffish thought he stood,The Jabberwock, with eyes of flame,Came whiffling through the tulgey wood,And burbled as it came!One, two! One, two! and through and throughThe vorpal blade went snicker-snack!He left it dead, and with its headHe went galumphing back."And has thou slain the Jabberwock?Come to my arms, my beamish boy!O frabjous day! Callooh! Callay!"He chortled in his joy.'Twas brillig, and the slithy tovesDid gyre and gimble in the wabe:All mimsy were the borogoves,And the mome raths outgrabe. To date the premium quality sausages are made to private order for members of the club and are (sometimes) available through Dacheeso. The phone number is on the packets. Link to comment Share on other sites More sharing options...
Ulysses G. Posted June 6, 2008 Author Share Posted June 6, 2008 I forgot to mention that I was dining with a very aristocratic Englishman who tried a few bites and said, "this is a proper English sausage" and tried to order more! Link to comment Share on other sites More sharing options...
Rasseru Posted June 6, 2008 Share Posted June 6, 2008 . . . I was dining with a very aristocratic Englishman who tried a few bites and said, "this is a proper English sausage" . . . Something is very badly wrong with this picture. Link to comment Share on other sites More sharing options...
Ulysses G. Posted June 6, 2008 Author Share Posted June 6, 2008 He is also the black sheep of the family. Link to comment Share on other sites More sharing options...
Rasseru Posted June 6, 2008 Share Posted June 6, 2008 He is also the black sheep of the family. If he is indeed such a very aristocratic Englishman, I would expect him to demur with a mild 'Nay'. Link to comment Share on other sites More sharing options...
p1p Posted June 6, 2008 Share Posted June 6, 2008 He is also the black sheep of the family. If he is indeed such a very aristocratic Englishman, I would expect him to demur with a mild 'Nay'. I would have thought "Bah" rather than "Neigh"! Link to comment Share on other sites More sharing options...
Flatouthruthefog Posted June 6, 2008 Share Posted June 6, 2008 He is also the black sheep of the family. Not only do I concur re the bangers, especially the "No 1" and spicey "tomato, garlic & herbs" variety, I also personally found that I liked every 'Black Sheep of the Family' I have ever met. Toby Bonham (paid to stay away by the other auctioneers) and Matthew Swire of the Cathay Pacific lot (last seen years ago as partner at Jools Bar, Soi Nana, Sukhumvit) and several others, mainly less famous. Perhaps the Chef of Jaberwhatsit should experiment with a lamb sausage complemented by lots of black pepper? 'The Black Sheep', of course. Link to comment Share on other sites More sharing options...
Rasseru Posted June 6, 2008 Share Posted June 6, 2008 He is also the black sheep of the family. If he is indeed such a very aristocratic Englishman, I would expect him to demur with a mild 'Nay'. I would have thought "Bah" rather than "Neigh"! Only possible if one overlooks the profound equinimity of the English aristocrat. Link to comment Share on other sites More sharing options...
sylviex Posted June 7, 2008 Share Posted June 7, 2008 Has Rasseru been tuning into these webcam scenes, too ? I think he means equanimity . It's thoughts of the "Number 2 sausage" that have been plaguing my own dreams. Link to comment Share on other sites More sharing options...
Rasseru Posted June 7, 2008 Share Posted June 7, 2008 Has Rasseru been tuning into these webcam scenes, too ? I think he means equanimity . No, I don't mean 'equanimity', although I am making a bad pun based on the word (confession time: I adore bad puns). Think 'equine', 'neigh' and the reputation that some English lords and ladies have for resembling the four-legged critters on the backs of which they love (or used to love) to pursue hounds chasing foxes. Link to comment Share on other sites More sharing options...
sylviex Posted June 7, 2008 Share Posted June 7, 2008 (edited) Ah ! How bovine of me (regarding equinimity). Edited June 7, 2008 by sylviex Link to comment Share on other sites More sharing options...
Rasseru Posted June 7, 2008 Share Posted June 7, 2008 Ah ! How bovine of me (regarding equinimity). I thought perhaps you were going to say it was asinine of me (as indeed it was). Link to comment Share on other sites More sharing options...
sylviex Posted June 7, 2008 Share Posted June 7, 2008 Ah ! How bovine of me (regarding equinimity). I thought perhaps you were going to say it was asinine of me (as indeed it was). No, we should get back to the real topic here. The info on the bangers needs more fleshing out . I'll get off your case now. Link to comment Share on other sites More sharing options...
Rasseru Posted June 7, 2008 Share Posted June 7, 2008 Ah ! How bovine of me (regarding equinimity). I thought perhaps you were going to say it was asinine of me (as indeed it was). No, we should get back to the real topic here. The info on the bangers needs more fleshing out . I'll get off your case now. I agree, and will join you in taking it porcinally. Link to comment Share on other sites More sharing options...
p1p Posted June 8, 2008 Share Posted June 8, 2008 I have removed various off topic and irrelevant posts. If you want more information on possibly the best sausages now available in Thailand, I suggest you PM or email Chef Link to comment Share on other sites More sharing options...
Ulysses G. Posted June 8, 2008 Author Share Posted June 8, 2008 I intend to try another variety today with breakfast, but maybe I will get carried away and have two. Link to comment Share on other sites More sharing options...
Ulysses G. Posted June 10, 2008 Author Share Posted June 10, 2008 I have now tried four varieties over a week and enjoyed them all except for the spicy one that seemed to actually burn my mouth, but people who enjoy spicy food will probably love that one. I hope more Brits will seek them out and give their opinion, but the English friends that I gave samples to all professed to be impressed. Link to comment Share on other sites More sharing options...
Rasseru Posted June 10, 2008 Share Posted June 10, 2008 I hope more Brits will seek them out and give their opinion, but the English friends that I gave samples to all professed to be impressed. You may have put your finger on an important distinction. Interesting to consider that whereas the English are famed to a fault for being polite, the reputations of the Scots, Welsh, Irish and Cornish are not so blemished. Link to comment Share on other sites More sharing options...
mcgriffith Posted June 10, 2008 Share Posted June 10, 2008 Rass, are you inferring that Welsh people like spicy weiners? If that is the case, have your lawyer call my lawyer; we'll do lunch.... Link to comment Share on other sites More sharing options...
Norman d'Plume Posted June 11, 2008 Share Posted June 11, 2008 I have also been lucky enough to experience the Jabber sausages. They are probably the best I can remember tasting since I was a young child. Meaty, juicy and full of flavour. I found the Lincolnshire sausages brought back the strongest childhood memories, but the tomato, the spicy crab sausage and the chorizo are nothing short of amazing. The andoullie is a bit small though and could do with a bit more smoke. We already have a Sausage King whose sausages are mostly okay. I vote the Jabber should be proclaimed Sausage God! Link to comment Share on other sites More sharing options...
Rasseru Posted June 11, 2008 Share Posted June 11, 2008 Rass, are you inferring that Welsh people like spicy weiners? No. I did not mean to imply that I had, and in fact I have no idea from what such an inference could be drawn. Have you? Link to comment Share on other sites More sharing options...
tigerbeer Posted June 11, 2008 Share Posted June 11, 2008 i enjoy Dairy Queen sausages quite a bit. Anyone has an idea what kind they are and a possibility of buying them in bulk? Link to comment Share on other sites More sharing options...
Crow Boy Posted June 12, 2008 Share Posted June 12, 2008 I tried the sausages. It was pork and an excellent version of the British art it was. My only caution to cooking them is to cook them over a low flame because unlike the usual pork sausage these are stuffed full and if you cook them too quick they will burst. Cook them like your good ol gran did, over a low flame. My personal preference was to cook them with bacon until the bacon was done to taste then drape the bacon on top of the sausages. The fat from the bacon cooked the sausage, then keeping the bacon on top of the bangers kept them hot without burning them. When ready pull the lot out and drain on paper towel, cover with a bowl to keep warm. With a second wad of paper towel, wipe most of the fat, cook the eggs, onion and mushrooms etc. With some gravy or for the lazy tomato/HP sauce and mash potato with toast and tea, it is food enough to start an Empire enjoy CB Link to comment Share on other sites More sharing options...
moneyshot Posted June 12, 2008 Share Posted June 12, 2008 Where can we buy some? Link to comment Share on other sites More sharing options...
p1p Posted June 12, 2008 Share Posted June 12, 2008 Where can we buy some? Cointact "Chef" by PM. Link to comment Share on other sites More sharing options...
moneyshot Posted June 13, 2008 Share Posted June 13, 2008 Where can we buy some? Cointact "Chef" by PM. Thanks, I did do that a couple of days ago. Im sure he will reply soon but was just wondering if they were sold anywhere else... Link to comment Share on other sites More sharing options...
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