Little wrote on Tue, 18 Nov 2008 22:21:30 GMT:

> 1 lb boneless lamb shoulder or breast, cut into pieces
> (or ground lamb)
> 1/2 lb lamb liver, cut into pieces
> 1/2 c water
> 1 small onion, coarsely chopped
> 1 large egg
> 3/4 ts salt
> 3/4 ts pepper, black
> 1/2 ts sugar
> 1/4 ts ginger, ground
> 1/8 ts cloves, ground
> 1/8 ts nutmeg, ground
> 1 c oats, rolled, old fashioned
> Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
> In food processor with chopping blade, process together half of the
> lamb, the liver, water, onion, egg, salt, pepper,
> sugar, ginger, cloves, and nutmeg until well combined. Add the
> remaining half of the lamb and the oats; process until well
> combined.Spoon lamb mixture into the greased pan; pat surface to
> level. Bake 45 to 55 minutes or until center feels firm
> when gently pressed. Cool 5 minutes in pan; unmold onto
> platter; slice and serve.


That's probably going to be very good but it's a long way from the poor
people's "variety meat" (offal) sausage that is the original :-)
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not