Lamb sausage

Yield: 14 Patties

Ingredients:

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

Instructions:

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