Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.