Title: Spicy Lamb Sausages
Categories: Outdoors, Lamb, Sausage, Meats
Yield: 15 Servings

3 lb Lamb leg meat, fat included
2 c Full-bodied red wine
1/2 c Sliced onion
2 Bay leaves
2 Garlic cloves
2 tb Fresh rosemary
2 Chipotle peppers
1 1/2 tb Kosher salt
1/2 tb Fresh ground pepper
1/2 ts Juniper berries

Cut meat into 1" cubes. The raio of meat to fat should be approximately 2
to 1. If it isn't, add back fat until the proper ratio is reached.

Combine all ingredients in a glass bowl and marinate for 48 hours in
refrigerator. Remove bay leaves and put all ingredients through meat
grinder with large-hole disk. Mix well and cook a small amount of the
sausage mixture to check seasonings. Correct seasonings. Form into patties
or use hog-casing to form links. Before serving, grill or fry until cooked
through. Serve hot or at room temperature, with fruited mustard.

NOTE: Chipotle peppers are smoked jalapenos; they're available at gourmet
shops and specialty stores canned or dried.