Lamb, Rosemary and Red Wine Sausage
If you cannot find lamb fat, just use pork fat. Also great to make burger patties with.
Ingredients
- 2 1/4 pounds fatty lamb shoulder
- 1/2 pound lamb fat (or pork fat)
- 1/4 cup fresh rosemary needles, chopped
- 1 1/2 teaspoons kosher salt
- 3 cloves garlic, finely chopped
- 1 teaspoon freshly ground black pepper
- 1/2 cup red wine, chilled
(Mixture must sit at least 4-6 hours and refrigerated)
Stuffed in either thin or thick casings.
