John H. Sphar wrote: > usually it's sheep heart, liver and lung (with trachea > too!) and oatmeal, onions, stock and some chile pepper > thankfully. The container is usually the sheep's > stomach. I tried it but wimped out after very few > bites. Have none of you folks ever eaten sausage? What in the world do you think is in there? Last time I read the ingredients list on a container of La Preferida Chorizo the first ingredient was "porcine salivary glands". For that matter - whachoo think "natural" sausage casings are?!?!?!? Liver and lights, tatties, neeps and oatmeal in a sheep's stomach ain't all that bad. Or different. Beats the tar out of French (not Cajun) andouille sausage. And a little ground chile can wake it all up. A little sprinkle of Riley McIntire's Not-A-Wuss Rub, say .... -- ENJOY!!! -------- UNCLE DIRTY DAVE'S KITCHEN -- Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider It is our responsibilities, not ourselves, that we should take seriously. - Peter Ustinov