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LOCATION: Recipes >> Preserving Meats >> Lamb Sausage 02

Print this Recipe    Lamb Sausage 02

Lamb Sausage
makes about 15 sausages

3 lbs (1.5 kg) lamb
8 oz (250 gm) feta cheese, crumbled
2 sun dried tomatoes, finely chopped
3 tbsp fresh basil, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp olive oil
2 large garlic cloves, minced
1/2 tsp pepper, freshly cracked
1/2 tsp salt
6 feet sausage casing

Cube lamb and toss in a food grinder or food processor. If you use
a food processor, pulse a few times and stop before meat starts to
roll in a ball. Place in a large bowl. Sprinkle feta cheese and
tomato over lamb. Combine basil, rosemary, olive oil, garlic, pepper
and salt. Mix well. Toss over lamb. Gently fold lamb to blend all
ingredients. Stuff into casings (I cut the casings into 2 3-foot
sections and use a pastry bag to fill.) Barbecue as you would with
any sausage.

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