directions
-
1
Add lamb 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.
Garlic Spinach Lamb Sausage
ingredients
- 1-1/2pounds ground lamb
- 1 egg, beaten
- 1-10 ounce package frozen chopped spinach,
- thawed and squeezed dry
- 2 tablespoons chopped fresh parsley
- 4 cloves garlic, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup plain yogurt