[Jacob-list] Mutton sausage

[ARTHUR PARTRIDGE]

We just spent $242 at the butchers for sausage.  I took two very old
wethers in, we had to downsize.  I had half made into bulk chorizo sausage
and the rest made into German links and chorizo links.  Why so much
chorizo?  I want to try some Basque recipes; even though a lot of the
recipes are made with pork chorizo.  The Basque sheepherders worked in the
West many years ago.  The largest population is here in Idaho.  Here's a
good cookbook, cheap and easy to read.  Take a look at how to make "Lamb
Fries" (also known as Rocky Mountain Oysters).

BASQUE Cooking and Lore by Darcy Williamson, 2002. Caxton Press, Caldwell,
Idaho.  Available at www.amazon.com.

Cathy Partridge
Moscow, Idaho