Just nasty, pureed random bits of pig.. I do not buy Walls anymore.I'm blessed with a few local producers of sausages who raise and slaughter their own meat as well so I suppose I'm spoiled, the Jamaican spicy pork sausage is excellent if a little fiery for those who don't like heat with their meat.Just out of interest, have you tried Tesco's Butcher's choice, surprisingly meaty and pleasant for a cheap sausage (at least, the beef ones are)
Walls Sausages
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I have literally just eaten some of these sausages, I normally stay away from all brands, but they were on special so I thought I would treat myself to a "trusted name" as I've been really good lately.The amount of fat left in the oven tray was my first clue that this was not going to go well.They don't taste very nice either, and having spoken to some friends it turns out they've given some of my friends food poisoning on more than one occasion. Not 20 minutes later it feels like I've been punched in the stomach, and I shall never be trying these again. What a shame.
Expat here...About 8 years ago I got caught smuggling 4 packs of walls sausages back into the US... Even the customs officer said " These are very popular and must good as he has confiscated so many over the years"...I had them frozen and wrapped up in the middle of my suitcase... Done this many times...The time I get back to the US (EST) the sausages are still partly frozen after 7 hrs flight and 3hrs back and forth from airports... My mouth is watering just thinking about them as I type this....Anyway the big joke with my family and fiends after I got caught is... I'm a known "sausage smuggler"...lol... I know that's not very "PC" but it's a true story :)
FWIW, we are amateur sausage makers and after working thru German and Polish sausages to the point at which Poles and Germans think they are good, I have been working on real British sausages. It surprisingly difficult, I think because other sausages use relatively high quality meat which is consistent, whereas the banger recipes I have seen use lower quality meat fillers so the exact filler and herb recipes are much more important in the real British banger.
I agree Richmond sausages taste like Cardboard! - haven't seen walls sausages anywhere for ages! My wife comes from VENEZUELA (18 years hence,) & want her to taste them but if they've been taken over by Richmond I will stop my quest to find them! - Walls were a treat for Us growing up in the 50s /60s!
Wall's is a brand of meat products in the United Kingdom, best known for its sausages. Founded in London in 1786 by butcher Richard Wall,[1] it was acquired in 1922 by Lever Brothers, which became a part of Unilever in 1930. Unilever sold off the meat products business and a licence to use the Wall's brand on such within the United Kingdom in 1994 to Kerry Group.
The business had always faced problems in the summer, when sales of meat, meat pies and sausages declined, and staff had to be laid off as a consequence. Thus, in 1913, Thomas Wall II suggested developing a line of ice cream to avoid these problems. This proposal, however, was put on hold due to shortages arising as a result of the outbreak of World War I, and was not implemented until 1922.[2] Before that, Thomas Wall II decided to retire, and in 1920 sold the business to Mac Fisheries, which itself was acquired by Lever Brothers in 1922.
However, Stan McCarthy, CEO of Kerry Foods, which owns brands including Walls, Mattesons and Richmond sausages, has said signing up to such a scheme would, 'jeopardise our brand positioning and our business overall'.
Meanwhile Wall's company was a prime target for a take-over by some mogul willing to enforce a clear business strategy. It was the super-mogul of the age, William Hesketh Lever, first Viscount Leverhulme, who purchased Wall's in 1920. His object was to bolster the fishing interests he had assembled for his personally owned MacFisheries venture, since he viewed sausages as ideal extra foodstuffs for sale in fish shops. Two years later he sold Wall's and MacFisheries to Lever Brothers Ltd, which in 1929 became part of Unilever Ltd.
Thomas and Frederick Wall transformed the firm into the best-known sausage business in Britain. Queen Victoria was supplied with sausages on a weekly basis from the Jermyn Street shop. The sausages for the monarch had a special recipe including freshly-laid eggs and hand-chopped mince.
The Wall's sausages and Mattessons manufacturer blamed adverse market conditions in the cooked meats sector, falling factory throughput and loss of sales for the closure, which follows a 90-day consultation period.
1956: Advertisement showing a joyous father and son for Wall's sausages with the caption 'Wall's sausages are a feast.' Original Publication: Picture Post Ad - Vol 73 No 4 P Back Cover - pub. 29th October 1956. (Photo by Picture Post/Hulton Archive/Getty Images)Image provided by Getty Images.
Vascular damage induced by acute hypertension is preceded by a peculiar pattern where blood vessels show alternating regions of constrictions and dilations ("sausages on a string"). The pattern occurs in the smaller blood vessels, and it plays a central role in causing the vascular damage. A related vascular pattern has been observed in larger vessels from several organs during angiography. In the larger vessels the occurrence of the pattern does not appear to be related to acute hypertension. A unifying feature between the phenomenon in large and small vessels seems to be an increase in vascular wall tension. Despite much research, the mechanisms underlying the sausage pattern have remained unknown. Here we present an anisotropic model of the vessel wall and show that the sausage pattern can arise because of an instability of the vessel wall. The model reproduces many of the key features observed experimentally. Most importantly, it suggests that the "sausaging" phenomenon is neither caused by a mechanical failure of the vessel wall due to a high blood pressure nor is it due to standing pressure waves caused by the beating of the heart. Rather, it is the expression of a general instability phenomenon. Experimental data suggest that the structural changes induced by the instability may cause secondary damage to the wall of small arteries and arterioles in the form of endothelial hyperpermeability followed by local fibrinoid necrosis of the vascular wall. 2ff7e9595c
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