Woolfed a few of those down on my last visit too. Totally agree with you there, a tasty little jewel in the Yorkshire culinary crown.

I'm with Foz on the sausage front - can't beat Bratwurst in a bun, covered end to end in mustard.... Lovely!

Cannon Hall meat beats Blacker Hall hands down. Even though it's a longer trek I'll always go, although the deli counter at Blacker Hall is excellent.

For proper meat it does, don't think there is that much between them in terms of snags.

Smothered in manky batter and dripping with fat, can't imagine why anyone would eat one.

Unless you go to a farm shop you will end up eating crap 9 times out of 10.

Worth paying a bit extra for quality. The garlic ones are pretty good.

If only you knew how poor the quality of the meat that most of them use was and the worst of the lot seems to be the most popular butchers on this thread.
Now at our place...

Agreed, always look at % of meat in sausage. Look for at least £80% well that's what I do and always good quality.

Depends what they class has meat?

Should say on back what kind of meat they have used. For price you pay quality is sometimes very poor.

Most butchers that make their own will be over 80% meat, it's the quality of the meat that makes the difference, knowing where all those around the Wakey area get their meat from I'd say ours and Gledhills are probably the best quality and two of the more popular places mentioned on here use by far the worst cuts of meat available, although not being a fan of bangers I wouldn't really have a preference anyway.

be suprised, was about to get some from butchers other week but saw that it was %65

It's the same for most things that include meat though, even chicken breasts can be injected with water to make it look bigger.

Hence the word 'most'. Unless you're prepared to pay top whack for chicken breasts you will almost certainly be buying imported ones that have been pumped wherever you buy them from