MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mutton Sausage
 Categories: Lamb/mutton, Sausage, Herbs
      Yield: 100 Pounds
 
    100 lb Ground ewe; w/22% to 25% fat
      3 qt Barbecue sauce
      1 lb Celery salt
    1/4 lb Monosodium glutamate
     12 oz Garlic powder
     12 oz Whole celery seed
     12 oz White pepper
 
  Ewes up to three or four years old are as tender as any
  lamb if they are well-conditioned, but old rams tend to
  be tough and strongly flavored.
  
  Grind the lamb or mutton fairly fine. Don't include fat
  or tallow when grinding older mutton. Mix in remaining
  ingredients.
  
  Make patties or stuff into medium casings.
  
  Recipe from: Sue Pfrang
  
  From: http://www.thefreelibrary.com
  
  Uncle Dirty Dave's Archives
 
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