Blind Tasting Festive BUDGET vs PREMIUM Ingredients | Sorted Food

[@edgardiaz9975]

Just as an idea, I think you guys should add a low category. Since you guys usually do premium and then something in the middle, it’d be nice to have low/medium/high so it’s not just a 50/50 chance of getting the premium. It’d be interesting to see what the differences are between every price point as well.

[@acroman56]

Totally agree, everytime they say the non premium one is from Waitrose or Marks and Spencers I die a little, try doing some from places like Aldi or Lidl as well.

[@littleaphrodite8973]

I think they don't like doing lower end because its not sourced in the correct way, but I could be wrong

[@adamrobinson6951]

​@@littleaphrodite8973I think you're right, but they're what most people can afford. I'm more interested in knowing what's worth buying from M&S instead of Lidl. The stuff in pretentious or not videos is indistinguishable from the premium here as far as my budget is concerned, and I'm frequently horrified how bad the versions they consider "normal" sound.

[@stetoin49]

Wish me, my family and a lot of my friends had the option of worrying where stuff was sourced from. A lot of the time just happy to have stuff on the plate.

[@omegashinra7672]

Couldn't agree more. What they present as budget is definitely closer to my premium level so these videos aren't really too informative.

[@jingizu149]

Barry tossing down the brandy butter, then being told that's what they are comparing, was pure gold. Made my day 100%.

[@WhatKindOfNameNow]

Honestly, that was the best moment of the video. Just Barry being an absolute doofus. lol

[@cazzioc]

The non premium are not everyday versions. Waitrose is premium for a lot of us. These would be better if you tried supermarket standard v Waitrose or M&S

[@stetoin49]

Isn't this what they used to do back in the day? Like when the super premium products came on at least one of the lads would say they could never afford that

[@jenjones8903]

The way Barry took the butter off the pie had me rolling 😂😂 Ben’s reaction was priceless too 😂😂😂

[@glockenrein]

Boys. Waitrose or M&S is already premium. These comparisons are entirely pointless without at least Tesco.

[@Lonewolf_121]

The prices of those items are not much different from what you'd be paying in adds or tesco unless you were going super cheap or frozen tbh £4 waitrose Christmas pudding? Tesco has one that's pretty close tk the same for £3, and there wasn't anything in this video from M&S, there was ocado salmon, £7 for 200g in tesco 250g is 7.50 right now or their nicer stuff is £8.50 for 200g. You can buy salmon scraps if you like which would be much cheaper but that's a different product tbh

[@CapyEditor]

The reason they don't have the very cheap variants is cause they're often below the minimum requirement they have on sustainability, responsability, welfare, occasionally human rights as well.

[@lelandoh]

Since Ebbers kept saying how there were still cheaper versions than the 'cheap' ones during the pigs-in-blankets round, I think it'd be an interesting variation on the format to include three price levels instead of just two: Premium, Mid-Range, and Cheapest-We-Could-Find.

[@struebz]

Barry not convinced it’s the salmon that’s the difference, then saying the difference is very noticeable when Mike said they’re similar 😂

[@glockenrein]

He makes it very clear he’s not talking about the difference in taste but in sourcing.

[@LLKJH2501]

I love the Pigs in Blankets that are served in tea cups. Barry's and Mike's reactions to it made me laugh.

[@kevinvaldez5163]

Barry: I think the only difference is the cream cheese, not the salmon. Also Barry: Premium Salmon totally makes a difference.

[@Irrax92]

been a while since we had a classic barry moment like that

[@jenoc3541]

It's pretty clear that he was referring to sourcing the entire time, not just taste.

[@serebix3685]

@@jenoc3541 Its pretty clear that he only talked about it at the end. In the beginning he had no idea.

[@daphnea5447]

I think he said the opposite. He admitted that taste may not be the biggest difference and you may even get more delicious salmon elsewhere, but he values the source.

[@Tusuratopia]

I fully believe that Barry was trying to "outsmart" the chefs. Thinking the premium ingredient is not the major ingredient at play. Since they tend to do that kind of switcheroo often. He is second guessing himself because "Why would it be the salmon?" Barry is playing the game, and got bamboozled by the ingredient being the base food rather than something to go with it.

[@shorttimer874]

I'm a Boomer, and remember that there was always a big bowl of mixed nuts out for the holidays along with a nutcracker. I miss that, haven't seen it since. Also while my older sisters were more involved with the cooking my job was to chop the nuts, so I developed some knife skills early. I have yet to earn my revenge on them for the time they sent me outside to catch the Waldorf for the salad yet...

[@jeannine1739]

Did your family also get ribbon candy at Christmas? Each year we got some store-bought fancy candy, often ribbon candy, sometimes pure maple sugar candy, sometimes raspberry jelly sticks coated in chocolate. Such lovely memories!

[@Huff-and-Puff]

Yes! I’m a 90s kid from America and growing up we did Christmas eves at my grandparents and the nut dish was the highlight. So as an adult I wanted to do nuts with a nut cracker at Christmas and struggle to find mixed nuts with shells! I think last year I went to 4 grocery stores before just ordering them from Amazon.

[@helenbirch5719]

A special Christmas memory: So Calif native, studying at Edinburgh U for a year, invited for Christmas by a Welsh dorm-mate and her family. Walking to church arm-in-arm in the snow (first time living in snow tho I'd seen it before) and Christmas pud with brandy butter, homemade, my first time seeing let alone eating. Wonderful warm family, kept me from being homesick when I expected to be. Great fun to experience things I'd only read about.

[@Shelsight]

Ah, that’s wonderful. I had a similar, reverse, experience as a Welsh Brit, when living in the USA. My first Thanksgiving, which was also my birthday week, knowing no-one and unable to go home to the UK - and my wonderful Chicago co-worker’s family invited me round for a traditional Thanksgiving… :)

[@helenbirch5719]

@Shelsight So glad you had this! And a late Happy Birthday!

[@FullaJoules]

I always enjoy the contrast between Brit and American “pig in blanket”. Can’t believe the bacon wrapped one isn’t the American one! Also thanks for the vid a day guys, looking forward to spending the weekend with you live as well ❤

[@jacksmith-vs4ct]

I've seen them made both ways in america yet still called the same thing lol

[@FullaJoules]

I’ve seen other comments that say that pigs in blanket here in the US are breakfast sausage wrapped in pancakes. I’ve never seen those as anything other than tiny hot dogs wrapped in like…biscuit dough, like the ones out of the refrigerated roll.

[@MrVovansim]

​​@@FullaJoules in pancakes? No no no, it has to be croissant dough or puff pastry. If it ain't puffy or crunchy it's not a blanket... That sounds strange. 😂 And yes, they gotta be lil smokies or such.

[@evanbernstein3813]

I was wondering same thing. Pastry seems more like a blanket then bacon. But together sounds great

[@neil2796]

@@MrVovansim Growing up, they were Vienna sausages wrapped in biscuit blanket. We had them as breakfast food.

[@ac1dflare937]

Have you guys forgotten what budget means? Seriously most of your "budget" options are what most call premium and bloody expensive!

[@tabebitokage1040]

You'd think after all these years of pick the premium that they'd know that the more delicious one isn't always the premium one.

[@SortedFood]

Perceptions remain strong...

[@EnviP]

I love how hesitant they are to just outright say its better lmao. Judge things how they are.

[@ac1dflare937]

Thing is none of them were actually budget, barring maybe the salmon. Actually budget versions would in no way taste better

[@booates]

especially when the non-premium is almost never a cheap version anyway

[@Timmycoo]

Mike being confused by the serving vessel with the tea cup was hilarious.

[@tstub53]

this is not budget vs premium - this is premium vs more premium

[@videogame1291]

Why do I get the feeling that barry's problem with farming salmon boils down to him not knowing what astaxanthin is

[@margowsky]

This video was "so smooth, like a Ken doll." 🤣🤣🤣

[@chewyah]

the only qualm i have with this is the fact that the title says "BUDGET vs PREMIUM" but the non-premium products arent "budget" brands, in my opinion

[@PokhrajRoy.]

On the tenth day of Sortedmas, my true love gave to me: 4 Budget Ingredients, 4 Premium Ingredients and 2 Normals (The sleep masks with contrasting colours is so Hallmark coded)

[@mammamiia08]

Ha! I didn't even taste the pigs in blankets but I guessed right from Baz's description. You often prefer the ones you remember from childhood or usually have. I guessed that Baz probably had the cheaper ones as a child, and then he confirmed it - nostalgia! 😅

[@welshstitch]

If you’re going to call a video budget vs premium at least use Tesco. The majority of us are using Aldi NOT Waitrose for everyday shopping. Waitrose/M&S is already premium - come on boys come back down to earth

[@Branwhin]

1:00. Awwwwww. You lads are adorable. I love these episodes for the awesome food, tips and tricks, shenanigans and all - but the thing I love most is your enduring friendship. It gives me the warm fuzzies. Hello from Winterpeg, Manitoba ... where we are actually living up to our fearsome reputation this week! -43C this morning. Brr! And here I've got to go shovel the walk.

[@celarts5752]

Ima be real, as an American that is NOT what I imagined your "pig in a blanket" would look like, for us over here (or at least in my family) pig in a blanket is small almost hotdog-like sausages wrapped in pastry, usually croissant dough, then baked

[@chrisoneill325]

I agree, though I'm not mad at their version

[@Irrax92]

your version is closer to what we'd consider a sausage roll, both are definitely a valid interpretation of a blanket though!

[@jacksmith-vs4ct]

I've seen them made both ways down here in the southern US the bacon wrapped ones being more popular in my family lol

[@jenniferedwards1752]

I've never seen "pigs in blanket" that didn't have some sort of bread covering. Yet another UK vs US thing.

[@BobaPhettamine]

@@chrisoneill325 only america has pigs in blankets as hot dogs wrapped in pastry lol the rest of the worlds is like in this video

[@GaryKidd]

The one thing I would never go without at Christmas, is ........Whiskey! 🤣

[@maih600]

The one thing we don't skimp on is cranberry sauce, it's cheaper and easier to buy a can but we make it every year. It's remarkably easy with just berries, Orange juice (usually navel oranges and tangerines 50/50 if I'm making it), sugar, and Grande Marnier, but definitely about triple the cost.

[@danielsantiagourtado3430]

YES! LOVE this series! My favorite was when barry got them all wrong😂😂😂😂

[@chicoloco7108]

Would of loved to have seen wild caught smoked salmon as well - as I generally feel it is on another level to those.

[@zomerkoninkjes]

I feel like the Sainsbury’s pigs in blankets are still fairly high end! Though I do appreciate your reasons for not buying the cheaper ones.

[@ac1dflare937]

None of their budget are what normal people call budget

[@danielsantiagourtado3430]

Very happy to have a SORTED video every day! 😊

[@MikePaton-Williams-yv9qo]

If Barry does not like farmed salmon, he should buy wild salmon.

[@marklewis1406]

Barry the sous chef do you think it’s the salmon not it’s the cream cheese 😂

[@MartinAhlman]

"Gravad lax", always make it yourself, it's easy and so much tastier! Salt, sugar, pepper, juniper berries, and gin (or brandy, if you like).

[@laurabailey2152]

Was about to say the same. Salt , sugar and dill. Then vodka. Thats my recipe

[@starryskies9655]

something i’ve always been confused about is why you measure in kilos when you’d never buy any of this on kilos

[@coal.sparks]

Mike nailed it - can't buy premium everything, even if it's just at Xmas.

[@PokhrajRoy.]

11:50 Missed opportunity to put a tuppence in it haha Ben is like a Christmas Pudding: Truly beloved and lucky if you find a tuppence on him

[@Silentgrace11]

To be fair, I think I’d consider myself lucky to find a Ben in the wild whether he was carrying a tuppence on him or not ;)

[@Kendoujo]

The only values I have are getting as much as possible for as little as possible 🍖 I will occasionally try more expensive options to see if I'm missing out and it's actually WORTH spending more purely from a flavor perspective and it very very very rarely is worth it, so back to the cheapest options I go.

[@danielsantiagourtado3430]

This series is always informative and fun!

[@SortedFood]

Hope something to learn this time too!

[@danielsantiagourtado3430]

@SortedFood Definitely

[@theaterchick827]

I will come to blows over this argument: You must always use real, dark, high quality maple syrup. Always.

[@TheMortey]

Sorted often talk about choose the best product you can afford, but what makes the most difference. I would love to see this format, but instead of one focus you choose two. Example: One dish with premium Salmon, one with premium cream cheese and one with both?

[@Getpojke]

With the Smoked Salmon, you could also see on the less expensive one the difference in colouration where they'd used some of the belly meat which has more fat. It's something you pretty much always avoid when curing/smoking. Don't throw it out though, it's richer, more buttery texture has place in other dishes where richness & more fishy flavour is a boon. 🐟

[@leonardo.1024]

"A is..." Sees Barry's mess and just loses track and laughs.

[@toni_go96]

I can't decide what I love more about these episodes... the entertainment of watching the normals struggle to eat the food served in the most impractical way... or the really important conversations around sourcing, ethics, values, budgets and priorities y'all shoehorn into these vids... Either way, I love these videos. It's been a while since we've had one of these. Thank you for making this!

[@jodyharnish9104]

In the USA, pigs in a blanket have croissant dough wrapped around them, not bacon.

[@samcates5308]

The vibe on this one was excellent. Thoughtful, considered and informative while also being entertaining. Great job!

[@JewelOfForest]

Barry whole playong around with the brandy butter was hilarious xD

[@bellehartley]

Barry and the butter. Oh my. So funny.

[@fafski1199]

"Spare no expense" is usually a good selection of artisan cheeses bought from a local cheese monger to make up a cheese board. There's honestly nothing quite like tasting a selection of good quailty cheeses, that you've never even tried before (there's over 700 named cheese's in the UK alone).

[@loveisall5520]

l truly enjoy this series, because I couldn't duplicate it myself. Kush and Ebbers are artists. Still having to get used to the new studio!

[@bethandgeorgej7476]

Can’t believe I have been watching these long enough for Barry to have a silver beard! 😂 Thank you guys for all the fun! ❤

[@AnnabelSmyth]

I grew up not knowing you could have anything other than brandy butter on your Christmas pudding. My grandmother and I, though, both preferred it cold, on Boxing Day - try a slice of cold Christmas pudding spread with brandy butter! Delicious!

[@toni_go96]

Oooooohhhh I've missed pick the premium

[@tlhod3409]

Cranberry sauce...I know a lot of people who think cranberry sauce (jelly) comes from a can but it can be so beautiful. Pops of cranberry, citrus, brandy, sugar...so perfect.

[@sweetlows1]

the spare no expense for me is using butter instead of margarine for desserts. I almost always use margarine for baking because it's good enough, but at Christmas, it's the other way around, almost always butter.

[@TheRagekage984]

In America, when people say pigs in a blanket, it's usually a mini hot dog or sausage wrapped in dough and baked. It's so interesting that yall pigs in blankets are different. I'll have to try it next time I have a hunkering for some hot dogs. :)

[@Growlerinthebush]

The Christmas pudding we found the best now for a while is the individual specially selected Christmas pudding from Aldi, I have 7 of them in the larder cupboard and ten on top of the wardrobe in the bedroom. When Barry slung the brandy butter down I was in pleats.😂😂

[@sammythefox1057]

Love the Christmas sweaters! Brandy butter? Imma have to try that!

[@VincentGroenewold]

I love that my family doesn't plan Christmas really, just the simple standard stuff, maybe something nice added, but definitely no stress. That's Christmas to me. :)

[@juniperrb]

Can't wait for the live shows!

[@kencharm2909]

I live in the States, Pacific NW, where wild salmon is plentiful. The 'premium' smoked salmon is on par with what I would pay for wild caught, smoked Chinook salmon. (Yes, I am totally bragging about my access to far better salmon.)

[@toni_go96]

6:29 Peak Barry moment!

[@varunkunchala]

My mom makes her own vanilla with Vodka, Madagascar vanilla and then Bourbon and vanilla; maturing both for around 2 years. She gets all her ingredients from Costco and it lasts more than a year for each batch, costing her around $100 per batch. She uses 1.75 L bottle of Vodka with several pods and I think the quality and savings are there.

[@SolarE845]

Love a pick the premium, although I much prefer it when it is for ingredients that go into a dish. While I do appreciate that it will take more time, I think it's a more interesting series when it's about finding which ingredients normals can get away with using the cheaper ingredients. I do respect the hustle of writing off expensive produce as a business expense though

[@SinisterMD]

Interesting that the pigs in a blanket there is just a sausage with bacon and in the US it's a sausage or little smokie in biscuit dough. Not UK biscuits, which are cookies. ;)

[@LiamQ1994]

Let's freaking go! I was surprised in round 2 that there didn't seem to be as big a difference as there was visually, but it was a really good point that sausages are typically made with the "less-desirable" meat off-cuts. Also just want to chime in that I loved the natural vibes from everyone in this vid. Don't know if there was an audience that were silenced or not, but it was much less ott panto than some of the recent vids ❤ (Oh no it wasn't! Oh yes it was!)

[@Tusuratopia]

The biggest and most sought after food at Christmas for my family is Ham. Can you do an episode on Ham and it's differences not only in flavor, but price as well? It's the only item everyone is expecting at family Christmas dinner. I would love to see the differences in something like a spiral cut ham vs an uncut ham.

[@ShellyS2060]

"One tastes like I made it. One tastes like Kush made it." Um, Mike? Ebbers is standing right there!!👨‍🍳

[@darlouthia5153]

Always love an episode of pick the premium ❤

[@PokhrajRoy.]

Famous Last Words: “I know you’ve eaten a lot, but if you’ve got room for one more…” (Barry destroyed every item given to him)

[@jacijoyce2685]

Cadbury's selection box! (working class from Cork City!) for Nanna Port & Bitter Lemon, same drink every year, maybe 3 measures cos she's a lady, then the art would stay in cupboard until yr after and so on until empty bottle. She had NO IDEA (nor did we) that the Port would go off.....🤣🤣🤣🤣🤣 She had 2 modes:- Oh that's a taste of alright! :- and other years "I dunno..... I thinks its a bit stale?" Julie Ring RIP you are sorely missed!

[@katelinmize8023]

I can't believe that I've been watching this channel for over 10 years and I just now realized british pigs in blankets are sausages wrapped in bacon.

[@naomiavery1906]

Feels like ages since we've had this format so yayyyy

[@SortedFood]

Back in time for Christmas!

[@JaydeKI]

I'm one of those nutters who make my own dark Christmas fruit cake and have been feeding it for weeks now. Quite expensive to make, but here on Ontario, Canada it is hard to find good quality ones for any cheaper. A favorite of my mothers, she got me on to having it with a nice old cheddar, and it really wouldn't be the Christmas season without it.

[@findcassiehere]

It's not expense that's the problem, but the time consuming nature. My family does italian on Christmas Eve and everything has to be homemade (gnocchi, pasta sauce, stuffed shells, meatballs). It takes all day, but it's worth it for that one time per year treat.

[@carpediem5232]

The bulking with flour or oats it pretty rare in Germany and other European countries. Here the sausages contain mostly just meat, fat and spices. Bulking sausages with flour etc. seems to be more of a British thing.

[@snowysnowyriver]

Absolutely. I lived in Germany for 10 years and got spoiled with the wonderful quality of sausages and meats. The standard German Bratwurst knocks British sausages out the park.

[@johnbaldwin143]

I answer to you last question, 'a decent bottle of Champagne! Bucks fizz in the morning with another bottle for the toast later. (Skint the Prosecco will do!) Everything else is home made!

[@janhanchenmichelsen2627]

As a Norwegian, our Christmas table is very different. But I do buy some smoked salmon when not making my own cured salmon/trout. Then from premium fish. But, sadly, high quality smoked salmon is harder and harder to find in most supermarkets. The fish is too fatty, too loose and moist, with a flat, in the worst cases even somewhat acrid smoke taste. Signs of mediocre fish and rushed processing, involving smoke oils and other artificial means. Even harder is it to find wild caught salmon, cured and smoked the "old school way". But that can be perfection. So expensive, but fantastic.

[@telebubba5527]

It might be a nice idea to offer serving in an unconventional manner, like the pigs in blanket. That was quite funny to see.

[@TheReferencer]

Don’t want to be corny but the thing I always want the best of is time with friends and family. Merry/happy Christmas all

[@PokhrajRoy.]

Barry either nicks ingredients or has an inexhaustible list of posh possessions or maybe it’s just both.

[@asquithmainlines699]

When I worked in the UK ( 2000 ) I bought two Harrods premium Christmas puddings. I think it was four years old. I brought them home and ate one the first year and the other the next year. Twenty years later I still think of those puddings. Bazz brought up a good point the Brandy butter and the Pigs in a Blanket could easily be made at home by items bought on sale instead of paying premium prices for them. I make 12 jars of dill butter every year from garden dill. It is great in soups and on pirogies. Stores well in freezer.

[@ButyoucancallmeKat]

I love your guys Christmas content!!! We never get any good Christmas stuff in Miami… just more palm trees and maybe a slightly chilly day that you guys you call the hottest day of summer…

[@sarahtyoung]

barry's big heart for the salmon! i hope it leads him to eat more plants

[@andyleighton3616]

The thing is when I was a lad there were no pre-made pigs in blankets to be bought. That happened in the 90s I think. Some people made them but I don't think most people did. I certainly do not remember them from my boyhood Christmas meals.

[@Jamie_D]

You could do a variation of this game, where if they choose blindfolded and stick wit that answer it's worth 3 points, but if they change their answer after taking off the blindfold then 1 point if correct.

[@jenoc3541]

I don't think it's necessarily hypocrisy, what Barry said about salmon vs hogs. It's nearly impossible to live completely ethically, and somethings end up in your blind spot. Now he's aware of it, and he can make a choice.

[@tthaas]

The "spare no expense" product in my family Christmas meal is the wine.

[@Getpojke]

Very good episode, love comparing ingredients/products. Christmas pudd is one of the greatest soporifics I know. After a portion I'm ready for the sweetest of sleeps. They also get hugely reduced after Christmas. Given the fact that they really don't go off, I buy up a load of them cheaply & eat them throughout the year. Great way to have fun & get a good nights kip if you're having trouble sleeping. They also microwave really well, so don't take long to heat up.

[@kbkawa]

Drinking every time Barry licked his fingers, ran out of alcohol

[@jodyharnish9104]

At Christmas, I HAVE to have smoked turkey from Burger's Ozark Smokehouse and petit fours from Swiss Colony. I give them as gifts to my family, too.

[@oskar6661]

Another video idea: give two chefs (and/or normals) a goal - some form of meal, dish, etc. However, just before two sides begin...you swap their ingredients, and both sides have to manage with the other sides ingredients (without knowing the dish they were planning). I think it'd be fun to see how they manage.

[@maih600]

There's another channel that does this, haven't seen them in a bit so I can't recall the name unfortunately. They get the chef and normal to make the same thing, the chef does it a full recipe, the normal follows it best they can while the chef takes the normals ingredients and tries to elevate it.

[@nanoflower1]

@@maih600 I think that's over on the Epicurious channel. So you end up with the normal having many ingredients they've never worked with as they are quite expensive while the professional chef ends up with basic ingredients that most of us are quite familiar with. It's interesting to see just how far the chefs can push the average ingredients.

[@maih600]

@@nanoflower1 yes! That’s the one. Thanks.

[@randomistmech]

We make most of these at home, we don't farm or smoke salmon, though. Pigs in blankets just get decent bacon, decent cocktail sausages and wrap them yourself. You should do a pick the premium where you add in a C that is homemade. Not chef'd, just follow an online recipe or one from a book that you trust.

[@yono1986]

It's all in the effort. Rolling sausages in bacon and whipping booze and sugar into softened butter are pretty low time and effort items. Christmas pudding that you devote a few months to is a different ballgame.

[@adamrobertson4100]

Christmas is very much that time of year that, if you can, splash out where you normally wouldnt, treat yourself to those extra special brands - Christmas is that time of year where you can guilt free over indulge ❤️

[@aymiewalshe982]

This is a good reminder to go feed my Christmas cake...it's been in my closet since Halloween. ❤

[@snowysnowyriver]

I got really peeved with Barry and the smoked salmon. His sanctimonious pretentiousness when he said "depends where your values lay" felt like a smack in the face to many people who can't afford to be so righteous. Most of us are not able to spend £20 on what is, basically, a snack. Even the cheaper stuff is saved for special occasions. Come back into the real world Barry......if you were ever there.

[@MayonnaiseVenusaur]

The main course. Which in my family isn't usually turkey. I've done goose, prime rib, leg of deer (which in a way is very cheap). But yeah I never cheap out on the main course.

[@sethum999]

Typically for Christmas breakfast we go top dollar for donuts or pastries. I live in Maine where potato-based donuts are fairly common. They tend to be anywhere from 3.50-5.00 usd a piece but absolutely worth every penny.

[@martynamaczyszyn]

"if you make it yourself, it's cheaper, slightly" If you factor in your labour - it's gonna come out not cheaper at all.

[@PhaTs00p]

You might be mistaken about sausages being bulked out all around the world. I just checked two packages of cheap sausage and cippolata. Both are meat, fat, water, salt, spices and phosphates. No starchy bulk. I hope they use cheap cuts but there's no filler besides water.

[@friedrichkarle1224]

thank you for removing the cash sound when the price comes up cause that always made my dog growl