[Jacob-list] Mutton sausage

[Melanie Boxall]

I've never tasted chorizo, although I want to. It's listed as a substitute 
for the seafood in paella, which is something I cook a lot, although I use 
scallops and calamari. Would be interesting to try it with chorizo. But I 
don't think my butcher would know where to begin. Do you have a recipe for 
bulk sausage?


Melanie
"Whatever doesn't kill you only makes you stranger."

----- Original Message ----- 
From: "ARTHUR PARTRIDGE" <aztreaz at earthlink.net>
To: "jacob-list" <jacob-list at jacobsheep.com>
Sent: Tuesday, January 20, 2009 1:20 PM
Subject: [Jacob-list] Mutton sausage



> 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

>

>

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