| 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 |
| 1 |
T |
Fresh -OR- |
| 1 1/2 |
t |
Dried rosemary |
| 1 |
|
Garlic, finely minced |
| 1 |
t |
Salt, or to taste |
INSTRUCTIONS
Mix all ingredients together and run through the fine blade of the
grinder. Prepare casings and stuff, twisting 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:
“We simply prepare ourselves. God fills us.”