[Jacob-list] 3 new Jacobs

[fourhornfarm]

Melanie,

    Thanks for your lamb-sausage recipe. We have had lamb-sausage made at 
the local locker and it is a little expensive to get made, but very tasty. 
They cook it and put it in rolls about 3" in diameter and 12" long. Great to 
take on trips to pick up Jacob sheep.

Carl


----- Original Message ----- 
From: "Melanie Boxall" <melanie.boxall at sympatico.ca>
To: <jacob-list at jacobsheep.com>
Sent: Tuesday, January 20, 2009 7:02 AM
Subject: Re: [Jacob-list] 3 new Jacobs



> 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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