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b16 economist suntkibune january 21 1987 s m if you are pleased with the types of sausages which are commonly available you need not read further if you feel however that sausages just arent what they used to be please read on we feel that a sausage must have character thats the reason that weve taken the time to develop our own sausage recipes using some traditional as well as some innovative approaches to seasoning and recognizing that all sausage lovers dont think alike we offer the following variety sure to please even the most discriminating palate sage onion a pork sausage seasoned with sage onions sauteed in butter with a touch of freshly ground pepper fresh lamb we use lean lamb to avoid a toopronounced lamb flavour and add just enough pork to make them juicy we add to this sauteed garlic rosemary italian parsley and black pepper fabulous sweet italian a mild pork veal saus age with rosemary garlic fennel excep tional barbecued hot italian same background season ing as mild italian but were talking hot two alarm hot english breakfast our only small fry finely ground pork veal sausage with prime rib no kidding we use only the white pepper thyme meat from the king of roasts prime rib to make this allbeef sausage adding thyme dijon mustard and garlic make way for the king of the sausages so when is a sausage a sausage we think it qualifies if it has good taste and character with i civ i vl v a 50 off regular retail price only with coupon below our hours open sunday monday thursday 9 am 7 pm j1l1 1 ii hi mi mi 7 it1y1i 7 1 iltli saturday 8 am 6 pm uuinjii 1 lilyli j riivli l on the parking lot level around the back of markham village lanes 144 main street north markham phone 2942572 r the coupon any of our variety of sausages listed above are available at 50 off regular retail price only with this coupon until store closing january 25 1987 while we endeavour to maintain adequate stocks when theyre gone theyre gone further we reserve the right to limit quantities to normal family requirements