Feed Me That! : Lamb Sausage with Mint

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Title: Lamb Sausage with Mint
Categories: Makemeat
Yield: 3 Pounds

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

2 tb Fresh mint leaves* OR-

2 ts Dried mint leaves*

1/4 ts Grated lemon zest

1 ts Salt, or to taste

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

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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
2	tb	Fresh mint leaves OR-*
2	ts	Dried mint leaves*
1/4	ts	Grated lemon zest
1	ts	Salt, or to taste