Lamb Sausage With Rosemary Recipe

Lamb Sausage With Rosemary Recipe

Yield: 3 Pounds
Recipe 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,
1 tbsp: Fresh -OR-,
1 1/2 tsp: Dried rosemary,
1 centiliter: Garlic, finely minced
1 tsp: Salt, or to taste

Directions:

Mix all ingredients together and run through the fine blade of the grinder.
Prepare casings and stuff, twisting 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