Lamb sausage with rosemary
3 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Feet sheep or small hog casings | |
| 2½ | pounds | Lean spring lamb, cubed |
| ½ | pounds | Lamb or pork fat, cubed |
| 1 | teaspoon | Coarse grind black pepper |
| 1 | tablespoon | Fresh -OR- |
| 1½ | teaspoon | Dried rosemary |
| 1 | clove | Garlic, finely minced |
| 1 | teaspoon | 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
Submitted By CAROLYN SHAW On 12-03-94
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