| 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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