I've got guts!

January 4, 2005

Lambs guts to be exact! And they're full of pork liver and rice sausage

now! Yes, my local way-cool sorta health food store (they sell Bach

Flower Remedies and DORITOS, but it's one of the reasons I love

them--they're not too holy) has a way-cool meat counter where the

way-cool and very cute butchers make sausage with not enough fat in it

but otherwise tasty and will sell some casings. And they don't use

artificial casings, they use lamb intestines. The butcher was so

surprised that my husband asked for some that he spent 15 minutes

gabbling about sausages with him. This is New Seasons in Portland,

Oregon, btw, and they're not cheap--$8.99/lb--but you need like 1/8th

of a pound to make a great deal of sausage. The ones we got were

breakfast sausage-sized--1/2 " as opposed to the nice fat ones--but I

don't mind it.

I think this round was a little too much like pate and not enough like

sausage, even in the casing. It needed more actual chopped meat; all of

the meat in the sausage was already cooked--ham and poached pork

liver. The sausage is very soft and if you're not going to eat it as

pate it's best fried in patties to give it some firmer texture. But

hey! That just means we get to experiment and make more sausage!

Lynn S.

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Lynn Siprelle * web developer, writer, mama, fiber junky

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