|
|
Post by barefootfarmer on May 11, 2016 20:25:22 GMT
It's no secret that our family really does not enjoy the taste of lamb, as much as we all wish we did. I have two Katahdin rams and a ewe. I was going to butcher them and freeze them to feed our livestock dogs over the year. But then someone suggested making italian sausage or pepperoni out of them. Any advice on what to expect taste wise? I was thinking the seasoning would mask the lamb flavor that we don't like. But the ewe and one of the rams is about 6 years old. The other ram was a year old in February. I could do one first and see how it tastes. I was hoping others might have experience with making sausage/pepperoni out of sheep and could share their opinions.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 12, 2016 0:07:25 GMT
It's no secret that our family really does not enjoy the taste of lamb, as much as we all wish we did. I have two Katahdin rams and a ewe. I was going to butcher them and freeze them to feed our livestock dogs over the year. But then someone suggested making italian sausage or pepperoni out of them. Any advice on what to expect taste wise? I was thinking the seasoning would mask the lamb flavor that we don't like. But the ewe and one of the rams is about 6 years old. The other ram was a year old in February. I could do one first and see how it tastes. I was hoping others might have experience with making sausage/pepperoni out of sheep and could share their opinions.
I don't personally make salami/pepperoni out of our sheep (our homekill butcher does it for us as he just makes the BEST ones I've ever tasted), but I can attest to the absolutely amazing combination of ram and a good salami recipe. Marriage made in heaven. We usually get about 10 x 15" salamis done at a time (the remainder goes into mince) and because they freeze well we get to enjoy them in so many different ways. But the secret is a good recipe. If you can get a tried and true one you'll never look back. As to the taste itself? Same as a good commercial salami/pepperoni.
|
|
|
|
Post by ketoriverfarm on May 12, 2016 2:44:22 GMT
We had a ram ground and seasoned into hot Italian sausage. IT was very tasty.
|
|
|
|
Post by manygoatsnmore on May 20, 2016 6:29:57 GMT
It sounds yummy to me! For those of you who have done it, is there any underlying lamb or mutton flavor to the sausage or pepperoni, or does it taste just like pork sausage or beef pepperoni?
|
|
