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Lamb Sausage with Mint

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
2 tb Fresh mint leaves* OR-
2 ts Dried mint leaves*
1/4 ts Grated lemon zest
1 ts Salt, or to taste


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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