Lamb Sausage With Mint Recipe
Yield: 3 PoundsRecipe by luhu.jp
Ingredients:
4: Feet sheep or small hog casings,
2 1/2 lbs: Lean spring lamb, cubed
1/2 lbs: Lamb or pork fat, cubed
1 tsp: Coarse grind black pepper,
2 tbsp: Fresh mint leaves* OR-,
2 tsp: Dried mint leaves*,
1/4 tsp: Grated lemon zest,
1 tsp: Salt, or to taste
Directions:
Mix all ingredients and run through the fine disk. Prepeare casings, stuff
and twist off into 3" links. Refrigerate and use within three days or
freeze.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94
Source from luhu.jp
and twist off into 3" links. Refrigerate and use within three days or
freeze.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94
Source from luhu.jp
Tags
Makemeat