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LOCATION: Recipes >> Preserving Meats >> Lamb Sausage 04

Print this Recipe    Lamb Sausage 04

Lamb, Rosemary and Mustard Sausage
Yields: 4 lbs

3 lbs lamb shoulder, fat trimmed off
1 lb pork back fat
2 tsp kosher salt
2 tsp soy sauce
1 tsp chopped fresh rosemary
1 tbsp minced garlic
3 tbsp coarse-grain mustard
2 tbsp fruity olive oil

medium hog casings

Grind meat and fat through 3/8 inch plate. Add other ingredients
and knead well.

Stuff into casings. Leave as a coil.

Keeps 3 days refrigerated, 2 months frozen.

To cook, brush with a mustard glaze and bake coil at 350 degrees
for about 1/2 hour.

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