Lamb Sausage with Rosemary
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 1 tb Fresh -OR- 1 1/2 ts Dried rosemary 1 cl Garlic, finely minced 1 ts Salt, or to taste 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.