Ingredients
4lbs ground lamb (If self grinding go with a fine grind)
8 cloves garlic
16 fresh mint leaves
2 tablespoon brown sugar
1 tablespoon kosher salt
4 teaspoons black pepper
10 tablespoons strong mustard, such as Dijon
3 tablespoons canola oil
Preparation
Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Mix paste with ground lamb (the paste that you just made, not paste from a school classroom. As a side note, if you are surfing the internet and still eat paste there is something wrong with you Ralphie) Put meat in freezer for about 1/2 hour to make it cold and less likely to stick to sausage stuffer Stuff into prepared sausage casing. Put into refrigerator for a few hours for flavors to meld
Cook however you normally cook your sausage.
