Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Lamb Sausage with Rosemary

4 feet sheep or small hog casings
2 ½ pound lean spring lamb, cubed
½ pound lamb or pork fat, cubed
1 teaspoon coarse grind black pepper
1 tablespoon fresh or 1 ½ teaspoon dried rosemary
1 garlic clove, finely minced
1 teaspoon salt, or to taste

Mix all ingredients together and run through the fine blade of the grinder. Prepare casings and stuff, twisting off into 3 inch links. Refrigerate and use within three days or freeze.


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