Recipes

Lamb Sausage with Rosemary
  • Ingredients
  • 2 pounds ground lamb
  • 2 teaspoons minced fresh rosemary or 1
  • teaspoon dried
  • 1 small clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly coarse ground black pepper
  • 2 tablespoons dry white wine or water
Directions
  1. Add meat and remaining ingredients to the mixing bin and process until thoroughly blended
  2. Using the #26 horn extrude the mixture into the casings and twist off into four- inch links
  3. Poke several holes down the length of each sausage
  4. Refrigerate and use within three to four days or freeze for later use.


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