Lamb Sausage with Mint
Yield: 3 Pounds
Categories: Sausage, Meats, Lamb
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 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.