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Lamb Rosemary and Mustard Sausage

3 lb Lamb shoulder, fat trimmed off
1 lb Pork back fat
2 ts Kosher salt
2 ts Soy sauce
1 ts Chopped fresh rosemary
1 tb Minced garlic
3 tb Coarse-grain mustard
2 tb Fruity olive oil
Medium hog casings


Grind meat and fat through 3/8 inch plate. Add other ingredients and knead well.

Stuff into casings. Leave as a coil.

Keeps 3 days refrigerated, 2 months frozen.

To cook, brush with a mustard glaze and bake coil at 350 degrees for about 1/2 hour.


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