On Tue, 23 Feb 1999 Shantihhh@aol.com wrote: > Ostrich Sausage > > 5 feet small hog casings > 4 pounds Ostrich meat > 2 tsp. salt > 1 tsp. freshly ground white pepper * plus cayenne or Hab powder to kick > it up a little > 1 tsp. celery seed > 1/2 tsp. powdered bay leaf > 2 tsp. lemon zest > 2 tablespoons fresh chopped parsley > 1/8 tsp. ground cloves > 1/4 cup wild turkey bourbon (optional) > > Prepare casings. Mix and grind the ingredients through fine disk and > stuff into casings. Twist off into 3 inch links. Simmer or cook > by browning in vegetable oil. IIRC, Ostrich is a fairly lean (low fat) meat, and I worry that this recipe will not work out very well as sausage in the traditional sense. Most sausages have a fairly high fat content that keeps them somewhat tender when cooked. These may turn very hard when cooked, especially if over cooked. Just an opinion, from a person that has never made sausage, but has eaten too many. These lowfat meats must not be over cooked from what I've read. Chuck Demas Needham, Mass. Eat Healthy | _ _ | Nothing would be done at all, Stay Fit | @ @ | If a man waited to do it so well, Die Anyway | v | That no one could find fault with it. demas@tiac.net | \___/ | http://www.tiac.net/users/demas