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.
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