They were approximately 6 inches in length, roughly an inch and half in diameter, succulent, with a herby aftertaste. Slightly beige colouration, with small dark spots, which I assumed were the herbs underneath the skin. Went rather well with a pint of Copper Dragon if I recall. Most likely acquired from the Butchers across the way, Burts, a family run establishment, offering only the finest in pre-prepared livestock produce. It is my belief, looking at both the physical and assumed evidence, that they were Lincolnshire-style sausages. And I use the phrase "Lincolnshire-style" deliberately, as my inside sources lead me to believe that they were not sourced from farms in Lincoln, but rather, made to the traditional Lincolnshire recipe for elongated porcine sustenance.
( PMGT -Bacon., Fri 15 Apr 2011, 23:55, Reply)