Recipe: Lamb Sausage with Rosemary
For 3 Persons
Category: Sausage, Lamb, Meats
4 Feet sheep or small hog
-casings
2 1/2 lb Lean spring lamb, cubed
1/2 lb Lamb or pork fat, cubed
1 ts Coarse grind black pepper
1 tb Fresh -OR-
1 1/2 ts Dried rosemary
1 cl Garlic, finely minced
1 ts Salt, or to taste
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 (2323)
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