Here is the background of how this sausage came to be. When I moved from the upper midwest to NC, I could not find a decent joint to get a gyro at. I tried every one of the local places and always walked away disappointed. But then one day I had a friend tell me about a little place about an hour away so my wife and I struck out in search of an adequate gyro. I had dropped the bar pretty low by this point. So you can imagine how surprised I was to find a place that made them like I remember them from Chicago. About halfway through inhaling my gyro inspiration struck. Why can't I make this? And rather than rig up a rotisserie with a vertically mounted hot plate to cook the giant meatwad that the two of us couldn't finish, why not stuff it into casings? Then it could be grilled, shoved in a pita, and topped with tzatziki sauce, tomatoes, and onion. So that is exactly what I did. This is the 4th iteration of this recipe. Some of you may be using an older version that I gave you about a year ago. If you are happy with it then keep on making it. All I ask is that those of you who try this recipe, report back how it went and what you would change to make it better. While I think it is very good, it isn't quite perfect yet. This makes a little more than 5 lbs. Ingredients: 1lbs lamb (You can vary the amount of lamb and beef based on your personal tastes. I am not a huge lamb fan so I lean towards more beef to mellow out the lamb taste.) 4lbs chuck roast (don't trim off the fat) 2 cups finely chopped onion 3 tbs minced garlic 1 1/2 tbs kosher salt 1 tbs ground marjoram 2 1/2 tsp ground rosemary 1 1/2 tsp ground black pepper 1 cup ice water Preparation: Grind up the lamb and beef through your smallest plate. Then mix the remaining ingredients with the cup of water and mix well. Pour over meat and mix in well. Let it sit overnight in the refrigerator for the flavors to develop. After letting it sit overnight you can emulsify the mixture if you prefer to do so. I like it just as it is so I do not. Stuff into 32/35mm natural hog casings and link. Refrigerate what you will eat within three days, vacuum seal and freeze whatever you won't. Sorry for the crappy cell phone pics but they are the best I have at the moment.