Title: Lamb Sausage with Rosemary
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
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

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