Italian Sausage

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 5 lbs lamb butt, ground coarsely (i also use lamb shoulder)
• 2 tablespoons fresh ground black pepper
• 1 1/2 tablespoons salt
• 2 -3 tablespoons whole fennel seeds
• casing, washed thoroughly

Recipe

• 1 mix all the ingredients thoroughly except casings.
• 2 then allow mixture to set covered in refrigerator at least 1/2 hours you want your mixture to be nice and cold when you put it into the casings.
• 3 it is actually best left overnight if possible.
• 4 this will also help blend all the flavors of the spices nicely.
• 5 when cold enough fill your casings turning every 10" to make a small sausage.
• 6 or you can lay the meat on a wax paper take another wax paper, lay it on top.
• 7 roll out the meat, with your biscuit cutter, dip in water, and cut rounds.
• 8 these you can nicely put in plastic freeze in baggies and they will be ready when you are.
• 9 when you want to make them, put a little olive oil in the pan to prevent sticking, heat, and make the patties or sausages.
• 10 these sausages are also great on the grill or for any italian meals-- they are not over powering in flavor.
• 11 enjoy--.