Lamb Sausage With Mint

Photo: flickr user avlxyz

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Yield:

3.0 servings

Added:

March 18, 2010

Creator:

Anonymous

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Ingredients

4 Feet sheep or small hog casings

2 1/2 pounds Lean spring lamb, cubed

1/2 pound Lamb or pork fat, cubed

1 teaspoon Coarse grind black pepper

2 tablespoons Fresh mint leaves*

2 teaspoons Dried mint leaves*

1/4 teaspoon Grated lemon zest

1 teaspoon Salt, or to taste

Preparation

1

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.

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