[Jacob-list] 3 new Jacobs

[Melanie Boxall]

That's the problem with cross-cultural:) I'm English, so to me this is a 
normal sausage. Have you ever had an English sausage? Well, they vary of 
course, but this is a similar thing. I can only describe it as coarsely 
ground (i.e. not the texture of German sausage, which is very fine-textured, 
and actually they're even more coarse than an Italian sausage), quite lean 
(i.e. not like those disgusting greasy patty things they sell in fast food 
places), and then made into a tube, the difference being it's packaged as a 
short coil, rather than short sausauges like you would buy in a shop.

Of course an English sausage would be flavoured with sage and onion, but I 
find this garlic works very well.


Melanie
"Whatever doesn't kill you only makes you stranger."

----- Original Message ----- 
From: "Mark Essen" <messen at socket.net>
To: <jacob-list at jacobsheep.com>
Sent: Monday, January 19, 2009 4:35 PM
Subject: Re: [Jacob-list] 3 new Jacobs



>I am not sure what normal is, do you mean a breakfast type?

> Melanie Boxall wrote:

>> Normal sausage, just flavoured with garlic, nothing else. Not smoked or 

>> anything. Nice and lean, very coarse texture. Perfect. Like lamburger in 

>> a tube really. It's done as short coils. My sons can't get enough of it. 

>> Gets them up in the morning:)

>

>

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