Lamb sausage with mint
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 |
| 2 | tablespoons | Fresh mint leaves* OR- |
| 2 | teaspoons | Dried mint leaves* |
| ¼ | teaspoon | Grated lemon zest |
| 1 | teaspoon | 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
Submitted By CAROLYN SHAW On 12-03-94