Cognac in the sausages? Humbug! Let Napoleon eat them.
Chuck Norcutt
Andrew Fildes wrote:
> The purpose of spices is to cover the taste of bad meat. Obviously
> you think that those wild boar and Cognac sausages in the photo would
> be improved with a dose of chilli and a smothering of barbecue sauce!
> You, sir, are a disgrace! :-)
>
> Andrew Fildes (who lives with a people who make sausages out of lamb
> fat and sawdust, burn them on barbecues and drench them in cheap,
> nasty 'tomato' sauce to cover the taste of preservatives).
> afildes@xxxxxxxxxxxxx
>
>
>
> On 27/06/2008, at 10:39 PM, Chuck Norcutt wrote:
>
>> I have little
>> experience to go on but I've never eaten a "sausage" in the UK that I
>> liked. Spices seem to be unknown. :-)
>
>
>
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