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