Title: Lamb, Rosemary and Mustard Sausage
Categories: Sausage Lamb
Yield: 4 Lb

3	lb	Lamb shoulder, fat trimmed off
1	lb	Pork back fat
2	ts	Kosher salt
2	ts	Soy sauce
1	ts	Chopped fresh rosemary
1	tb	Minced garlic
3	tb	Coarse-grain mustard
2	tb	Fruity olive oil
		Medium hog casings

Grind meat and fat through 3/8 inch plate. Add other ingredients and knead well.

Stuff into casings. Leave as a coil.

Keeps 3 days refrigerated, 2 months frozen.

To cook, brush with a mustard glaze and bake coil at 350 degrees for about 1/2 hour.

From: Ramone@worldnet.att.net (Ramone) MM format by Dave Sacerdote

From: Dave Sacerdote Date: 29 Apr 97 National Cooking Echo Ä

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