Recipe for Lamb Sausage with Mint

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Yield:

3 Pounds

Ingredients:

Amount	Ingredient
4 x	Feet sheep or small hog casings
1/2 lb	Lean spring lamb, cubed
1/2 lb	Lamb or pork fat, cubed
1 tsp	Coarse grind black pepper
2 tbl	Fresh mint leaves*
	----------------- OR ----------------
2 tsp	Dried mint leaves*
1/4 tsp	Grated lemon zest

Instructions:

Instructions: Mix all ingredients and run through the fine disk. Prepeare casings, stuff and twist off into 3" links. Refrigerate and use within three days or freeze.

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