[Jacob-list] 3 new Jacobs

[Melanie Boxall]

I would rather eat lamb than any other meat, so I'll eat it any way it 
comes. But I find sausage very versatile. 5 out of 6 of my kids love it too, 
and it's my grandson's favourite, but my younger daughter says it tastes 
like the barn smells. I can't see that myself, especially as there are cows 
in there right now, LOL. She eats beef!


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

----- Original Message ----- 
From: "fourhornfarm" <fourhornfarm at verizon.net>
To: "Melanie Boxall" <melanie.boxall at sympatico.ca>; 
<jacob-list at jacobsheep.com>
Sent: Tuesday, January 20, 2009 11:03 AM
Subject: Re: [Jacob-list] 3 new Jacobs



> 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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>>

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>

>