SC - Refrying fritters

[Nisha Martin]

Maire asked:
> Chicken sausage...ooh, yummy....what was used for the fat content?  We
> have some folks here in the Barony who can't eat pork (various
> dietary/religious reasons), and I was figuring I'd have to do some sort
> of all-beef "kosher" type sausage, but chicken sounds intriguing....

What about lamb or veal sausage? Would these meat the dietary/religious
restrictions? The lamb recipe with Ras' redaction can be done with
either lamb or chicken. While I have other mentions of both veal and
chicken sausage in the sausages-msg file I mentioned, I don't have
any more recipes besides the one from Ras.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
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