UK: Tesco - The case of the missing sausages

I'm not sure if it is just the stores in my area (West London), but I
can't find the Hungarian style sausages anymore. It is not that they
are just always out of stock, but I can't even see the label for them.
I have tried several stores, and they have gone in all of them! :/ Is
it just me, or have they disappeared elsewhere within the UK?

Cheers,
Rob

Hungarian style? I'll look in my local Tesco superstore if you can
give me some more info.....

Dil

On Sat, 11 Oct 2003 19:28:50 +0100, SomeBlokeCalledRob
wrote:

I'm not sure if it is just the stores in my area (West London), but I
can't find the Hungarian style sausages anymore. It is not that they
are just always out of stock, but I can't even see the label for them.
I have tried several stores, and they have gone in all of them! :/ Is
it just me, or have they disappeared elsewhere within the UK?

Cheers,
Rob

On 11/10/2003 21:21, Dilemma wrote:
Hungarian style? I'll look in my local Tesco superstore if you can
give me some more info.....

They are part of the Tesco finest range, and I use to find them around
the other Tesco finest sausages (near the normal sausages in my local
store). They are great for LC as they only have a "trace" of carb (a
wonderfully scientific value I know! ) and taste GREAT! (a heavy
garlic taste.) They still have the tolouse(sp?) sausages, but I'm not
keen on those (they too have a "trace" of carb).
The staff I've asked generally seem to think that as there is not a
sticker on the shelf, they've stopped selling them. Just wondering if
it is a local decision, or a national thing. I'm not that much of a fan
that I'd drive out of my way to get them, but it is always nice to know.

Cheers,
Rob

On the subject of sausages, Mathesons Smoked sausages (you know, the =
U-shaped ones) are very good for low carbers.
(can't remember the exact carb count, but it's very low).

Also their Homer Simpson Hotdogs (essentially the same product, I think, =
just different shapes).

The Garlic flavour smokes sausage is especially nice. Just be careful =
you don't pick up the low fat package by mistake.


"SomeBlokeCalledRob" wrote in message =
...
On 11/10/2003 21:21, Dilemma wrote:
Hungarian style? I'll look in my local Tesco superstore if you can
give me some more info.....
=20
They are part of the Tesco finest range, and I use to find them around =

the other Tesco finest sausages (near the normal sausages in my local=20
store). They are great for LC as they only have a "trace" of carb (a=20
wonderfully scientific value I know! ) and taste GREAT! (a =
heavy=20
garlic taste.) They still have the tolouse(sp?) sausages, but I'm not =

keen on those (they too have a "trace" of carb).
The staff I've asked generally seem to think that as there is not a=20
sticker on the shelf, they've stopped selling them. Just wondering if =

it is a local decision, or a national thing. I'm not that much of a =
fan=20
that I'd drive out of my way to get them, but it is always nice to =
know.
=20
Cheers,
Rob
=20

"SomeBlokeCalledRob" wrote:
They are great for LC as they only have a "trace" of carb (a
wonderfully scientific value I know!

I emailed Tesco and asked what they meant by 'trace', and they told me
it was 0.1g or less per 100g - traceable but too small to be worth
measuring accurately.

--
Lexin
www.redrosepress.co.uk
www.livejournal.com/~lexin
LC since 9 June 2003
(300/256/182)

Not in the store I popped into today.....though I must say the Tesco
Finest sausages look lovely.

Di

On Sat, 11 Oct 2003 21:21:22 +0100, Dilemma
wrote:

Hungarian style? I'll look in my local Tesco superstore if you can
give me some more info.....

Dil

On Sat, 11 Oct 2003 19:28:50 +0100, SomeBlokeCalledRob
wrote:

I'm not sure if it is just the stores in my area (West London), but I
can't find the Hungarian style sausages anymore. It is not that they
are just always out of stock, but I can't even see the label for them.
I have tried several stores, and they have gone in all of them! :/ Is
it just me, or have they disappeared elsewhere within the UK?

Cheers,
Rob