> Recipes > Lamb, Rosemary and Mustard Sausage
Lamb, Rosemary and Mustard Sausage


3 lbs lamb shoulder, fat trimmed off
1 lb pork back fat
2 tsp kosher salt
2 tsp soy sauce
1 tsp chopped fresh rosemary
1 tbsp minced garlic
3 tbsp coarse-grain mustard
2 tbsp fruity olive oil
medium hog casings


Grind meat and fat through 3/8 inch plate.Add other ingredients and knead well.Stuff into casings. Leave as a coil. Keeps 3 days refrigerated, 2 months frozen.To cook, brush with a mustard glaze and bake coil at 350ºF for about 1/2 hour.