Homemade Sausage Making

There is a local butcher shop that has a killing floor. I can buy pork trimming from them. They custom butcher and keep the offal and trimming and they buy some live animals also.
Someday I will ask if they have jowls. A friend has offered me some lamb liver when he slaughters some lambs this fall. Then liver sausage time happens.

I've never had lamb liver, but when we process goats each year I save the liver from them. Until now I had not thought of using it in sausage since it goes so well with some onions and brown gravy...

As for jowls, down here in Texas they are easy to come by, not sure about Mary Land, but you might look for a market that caters to Hispanics or other cultures, they sometimes carry a good assortment of "other" cuts of meat.

Charlie

lambs liver is slightly sweet and pleasant to eat in small pieces raw. Very mild taste.

Yo. In Australia we call lambs liver "lambs fry". It has a very subtle taste & is great with onion gravy & mashed spud. Only cook lightly & slightly pink inside.