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I just butchered 2 wethers (sheep) a 2 and 3 yr old. The chops and roasts are excellent. Cured a ham which is also good. This would be considered mutton here in the US. These would have sold for only about $40 dollars US. Mutton is not in favor in this country. I think it is better than the lambs that I raise. What I need is some sausage recipe suggestions. I am going to make some merguez although I haven't decided which recipe to use as the seem to not even be the same sausage depending on the recipe. Any good ideas? This meat is not strong favored but more so than pork or lamb, more on the order of beef. I appreciate your help.

Hi Bruce

Merguez is the obvious choice, but then (and off the top of my head);

Mutton and Mint
Mutton and Mustard (grain mustard)
Mutton and Rosemary
Mutton and Honey
Mutton with Chilli, Ginger and Indian spices (cumin, coriander)
Maybe try something with redcurrants?

Later addition:
Mutton and Apricot
Loukaniko sausage (listed under Greece)

Hope these help

Phil

I did some a while back:
Lamb, garlic and Rosemary...they weren't too bad

wheels wrote:Hi Bruce

Merguez is the obvious choice, but then (and off the top of my head);

Mutton and Mint
Mutton and Mustard (grain mustard)
Mutton and Rosemary
Mutton and Honey
Mutton with Chilli, Ginger and Indian spices (cumin, coriander)
Maybe try something with redcurrants?

Later addition:
Mutton and Apricot
Loukaniko sausage (listed under Greece)

Hope these help

Phil

On the mutton and mint one...how about adding a couple of spoonfulls of mint jelly???

We make sausage patties out of ground mutton with fresh garlic, cumin, salt and pepper. Either pan-fried or barbecued, mmmm. About 1# ground and 1 tsp each of the seasonings but we don't measure. You could add coriander too.

We butchered a 2yo and got three times more meat than the 6-8mo, and we like it just as much, so we keep sheep around a lot longer now, at least a year.

Lisa in Oregon

I'm probably getting here a little late but here is a good lamb sausage.

PORK and LAMB SAUSAGE
1 1/2 lb. Pork trim (lean),
1 1/2 lb. Lamb trim (lean),
1 cup Yellow onion finely chopped,
1/2 cup Virgin olive oil,
Juice of 1 lemon,
1/2 cup Dry white wine,
4 Cloves garlic crushed,
1 1/2 Tbs. oregano,
1/2 tsp.Salt
1/2 tsp. Pepper,
22mm 3/4" casings


Cube meat into 3/4" to 1" pieces and chill to near freezing and grind one time through 1/2" plate.
Add herbs, spices and to meat and mix well and grind through 3/16" plate.Can be ground twice with 3/16" plate if a finer texture is desired.
Stuff meat into prepared casings
Store in refrigerator if sausages are going to be cooked immediately or store in freezer. Sausages may be fried or poached in a large skillet with a small amount of water or wine.


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