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    1. Markus_zockt on

      That’s where you draw the line on the quirks of meat PR. Not with the ‘Happy Face Sausage’, which has been around for 50 years?

    2. In the country of the “Bärchenwurst” I am not that surprised at the start of the barbecue season

      I just wish the company would’ve a fraction of guts and actually use horse meat for that. It is unicorn sausage, after all, and those are the nearest equivalent.