Step 1

Place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk and shape as directed in individual recipes or stuff into sheep casing. The sausage can be used right away. (The uncooked sausage will keep in the refrigerator for up to 3 days or in the freezer for up to 1 week.)

Step 2

Sauté or grill, or cook as directed in individual recipes.