| 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 |
| 1 |
tb |
Fresh -OR- |
| 1 1/2 |
ts |
Dried rosemary |
| 1 |
cl |
Garlic, finely minced |
| 1 |
ts |
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:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”