Lamb Sausage With Mint
By: Anonymous
Published: Thursday, March 18, 2010 - 4:55am

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.