Recipe for Lamb Sausage with Rosemary 
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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
1 tbl Fresh -OR-
1/2 tsp Dried rosemary
1 cl Garlic, finely minced
Instructions:
Instructions: Mix all ingredients together and run through the fine blade of the grinder.

Prepare casings and stuff, twisting off into 3" links. Refrigerate and use within three days or freeze.

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