Name: Lamb Sausage
Ingredients: 2 lb Lamb, fat removed; 1 lb Pork; 1/4 lb Fresh fatback; 2 tb Cayenne pepper; 1 tb Cumin; 1/2 ts Garlic powder; 2 ts Salt

Men-fearing preachers will treat (the Word) so lightly, touch it so gingerly, speak of it so generally, plead it so weakly, believe it so loosely, that the truth is neutralized down to nothing worth getting excited about. Snooze. And the preacher says, “No more doctrinal sermons; they won’t hear them.” How a preacher can use the same Bible that spawned the Protestant Reformation, launched the modern missionary movement, and put his forbears on the block, and never stir up anybody is a mystery to me.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	New Jersey	Lamb, Sausage, Meats	14	Patties

INGREDIENTS

2	lb	Lamb, fat removed
1	lb	Pork
1/4	lb	Fresh fatback
2	tb	Cayenne pepper
1	tb	Cumin
1/2	ts	Garlic powder
2	ts	Salt

INSTRUCTIONS

Ask the butcher to grind the lamb, pork, and fatback together, or do it
yourself in a meat grinder.
In a small bowl, mix the pepper, cumin, garlic powder, and salt with 4
tablespoons of water.
Put the meat in a large bowl. Add 2 tablespoons of the spice mix and knead
it in with your hands. This amount makes a fairly hot mix. If you don't
like spicy foods, use 1 tablespoon of the mix, then fry a bit of the meat
and taste it. You can always add more if it's not hot enough.
Either pack the mixture into sausage casings or shape it into patties. When
ready to use, heat them in a covered pan with a little water, then remove
the cover and cook the sausage until no redness shows. Makes 20 5-inch
links or 14 to 16 patties.
The Record, Northern New Jersey, April 1, 1987

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