SOURCE: The Mirror
They’re not very good at it in the UK, but in many countries, when you slaughter an animal, you use most of its parts.
Not just the meaty, juicy bits – but the parts which sound a little less appetizing to our sensitive ears (and palette).
We’re talking about tripe, feet, gizzards, necks, spleen and even tendons.
Because these aren’t like any sausages we’ve heard of before.
And maybe this is a cut of meat too far…
The unfortunate typo was spied by an eagle-eyed shopper who says she saw it on a packet of beef sausages at a Foodland Valley View supermarket.
At least, we hope it’s a typo?