directions
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1
Add lamb and remaining ingredients to the mixing bin and process until thoroughly blended
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2
Using the #26 or #20 horn extrude the mixture into the casings and twist off into four- inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate and use within three to four days or freeze for later use.
Minted Lamb Sausage
ingredients
- 2 pounds ground lamb
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh mint leaves
- 2 teaspoons finely chopped fresh parsley
- 1/4 teaspoon grated lemon zest (rind)
- 1-1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup plain yogurt