| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sausage, Lamb, Meats |
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 |
ts |
Coarse grind black pepper |
| 2 |
tb |
Fresh mint leaves* OR- |
| 2 |
ts |
Dried mint leaves* |
| 1/4 |
ts |
Grated lemon zest |
| 1 |
ts |
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)
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”