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In Reply to: Beef Sausage posted by Ray Basso on October 17, 2014 at 07:22:04:
Slightly off topic, but instead of beef, give Merguez a try. This Moroccan style sausage is made from boneless lamb shoulder, lamb fat, and Harissa; an easy to make spice paste.
This is juicy, flavorful, versatile, and delicious. Boneless lamb shoulder can be a pricy 12.99/lb. (around Chicago), but whole shoulders are about 4-5 bucks/lb on sale. Spend 20 mins trimming, and you've got it. Make like any sausage. Cook to 150°. If she's not a fan of lamb, she will be after devouring these sausages. Good luck.
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