Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Basic Fresh Lamb Sausage

Name: Basic Fresh Lamb Sausage
Yield: 5 lb 10 oz (2.8 kg)
Cuisine: American
Ingredients: lamb shoulder; beef fat; veal fat; kosher salt; water

Preparation info

5
lb

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Chilled, well-trimmed lamb shoulder

Americas
United States
Main course

Method

Procedure

Prepare as for Basic Fresh Pork Sausage.