[Jacob-list] Mutton sausage

Melanie Boxall melanie.boxall at sympatico.ca
Tue Jan 20 19:27:16 EST 2009


Maybe I should give that a try, and not be so lazy:)


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

----- Original Message -----
From: Linda
To: aztreaz at earthlink.net ; jacob-list
Sent: Tuesday, January 20, 2009 7:07 PM
Subject: Re: [Jacob-list] Mutton sausage


I've made chorizo at home. It's one of my favorites. I sometimes make a pound of sausage at a time. Start with thawed ground lamb/old ram/old ewe, mix in the spices, let sit over night (or two) in the refrigerator and it's ready. I like different kinds of sausages for different things and don't really want to make 30 lbs of one kind.

Linda






> 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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