Italian Sausage (wolfson Casing Corp)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 10 lbs coarse ground lamb butt or 10 lbs lamb shoulder, boneless
• 4 tablespoons salt
• 2 tablespoons ground pepper
• 2 tablespoons fennel seeds
• 1 tablespoon paprika
• 2 cups ice water
• 2 tablespoons crushed red pepper flakes (for hot italian sausage)
• 1 (5 ounce) package wolfson salted natural hog casings

Recipe

• 1 combine ground lamb, seasonings and water. mix thoroughly using hands to knead mixture.
• 2 fill casings loosely, leaving one inch at each end. its easiest to use a sausage attachment on your kitchenaid mixer, but you can do it manually using a funnel with a wide opening.
• 3 tie off ends, then twist to form links - about 3 turns. tie with string.
• 4 refrigerate immediately or freeze up to 2 months.