 |         |  |
 | ||
| | |
| ||
3 lbs lamb shoulder, fat trimmed off
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 350 degrees for
about 1/2 hour.
1 lb pork back fat
2 tsp kosher salt
2 tsp soy sauce
1 tsp chopped fresh rosemary
1 tbsp minced garlic
2 tbsp fruity olive oil
medium hog casings
Get your own Free Home Page