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Ingredients Jump to Instructions ↓

  1. 4 Feet sheep or small hog

  2. -casings

  3. 2 1/2lb Lean spring lamb, cubed

  4. 1/2lb Lamb or pork fat, cubed

  5. 1 ts Coarse grind black pepper

  6. 1 tb Fresh -OR-

  7. 1 1/2ts Dried rosemary

  8. 1 cl Garlic, finely minced

  9. 1 ts Salt, or to taste

Instructions Jump to Ingredients ↑

  1. + Mix all ingredients together and run through the fine blade of the grinder.

  2. Prepare casings and stuff, twisting off into 3" links.

  3. Refrigerate and use within three days or freeze.

  4. Source: Home Sausage Making by Charles G.

  5. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94

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