[Jacob-list] Recipes

[Mark Essen]

What type of lamb sausage, breakfast or smoked?  I am hoping to be able to smoke about fifty pounds of lamb/venison sausage into snack sticks this weekend.  I cook with lamb quite a bit.  The ground lamb is often mixed with elk, Emu, beef, or venison.  However, the problem I have with giving out the recipe, is that I use a recipe as "general conceptual suggestions".  In other words, how do I tell somebody to put in basil until it looks about right?
Does anybody have any good Gyro recipes?  I promise not to follow the recipe too closely.
Mark Essen
Famous Acres
6701 County Road 353
Fulton, Mo.  65251
(573)642-0350
messen at socket.net
Jacobs 4-Horn Sheep, Pygmy Goats, Pyrenees, Peafowl, Highland Cattle, Yak, Emu, Patagonian Cavies, Eland, and Fallow Deer all living together in the Kingdom of Callaway
  ----- Original Message ----- 
  From: Grose 
  To: Jacoblist 
  Sent: Tuesday, February 05, 2002 11:50 AM
  Subject: [Jacob-list] Recipes


  Does anyone have any lamb sausage recipes to share with Linda for the cookbook?
   
  We have had part of our lamb made into sausage in the past and found that it worked great for emergency spaghetti sauce, etc. But, we have yet to find a recipe that we thought was a real winner...too bland...too much rosemary...not enough fat...It seems hard to get the proportions right, especially when you're not sure how much lamb you will end up with.
   
  Neal Grose
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