Jeff,

Canuck has the right idea. All the dalls I have shot went into frying or grilling meat as much as possible. To grind up and make sausage of a dall sheep would be a sin. The meat really is a gourmet delight with only a minimum of added salt and spices.

I like to take the whole backstrap cut it into about three sections and barbque them in the round,then cut them smaller after the cooking is done. I find that I rarely (no pun intended)over cook them that way. And slow roasted Dall sheep roast with mushroom peppercorn gravy and a hint of horseradish aaahhh!
I agee sheep hunting is to hard and tastes so good to blend it into sausages. But if someone offered me dall sheep sausage I would definately try it.