Lamb sausage
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Lamb sausage
  Lamb    Sausage  
Last updated 6/12/2012 1:21:39 AM. Recipe ID 53964. Report a problem with this recipe.
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      Title: Lamb sausage
 Categories: Lamb, Sausage
      Yield: 14 Patties
 
      2 lb Lamb, fat removed
      1 lb Pork
    1/4 lb Fresh fatback
      2 tb Cayenne pepper
      1 tb Cumin
    1/2 ts Garlic powder
      2 ts Salt
 
  Ask the butcher to grind the lamb, pork, and fatback together, or do
  it yourself in a meat grinder.
  
  In a small bowl, mix the pepper, cumin, garlic powder, and salt with 4
  tablespoons of water.
  
  Put the meat in a large bowl. Add 2 tablespoons of the spice mix and
  knead it in with your hands. This amount makes a fairly hot mix. If
  you don't like spicy foods, use 1 tablespoon of the mix, then fry a
  bit of the meat and taste it. You can always add more if it's not hot
  enough.
  
  Either pack the mixture into sausage casings or shape it into
  patties. When ready to use, heat them in a covered pan with a little
  water, then remove the cover and cook the sausage until no redness
  shows. Makes 20 5-inch links or 14 to 16 patties.
  
  The Record, Northern New Jersey, April 1, 1987
 




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Recipe ID 53964 (Apr 03, 2005)

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