| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Meats, Sausage | 3 | Pounds | |
INGREDIENTS
| 4 | Feet sheep or small hog | |
| casings | ||
| 2 1/2 | lb | Lean spring lamb, cubed |
| 1/2 | lb | Lamb or pork fat, cubed |
| 1 | t | Coarse grind black pepper |
| 2 | T | Fresh mint leaves* |
| OR- | ||
| 2 | t | Dried mint leaves* |
| 1/4 | t | Grated lemon zest |
| 1 | t | Salt, or to taste |
INSTRUCTIONS
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 (2323)
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