German Sausage

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 2 1/2 lbs boneless lamb butt, boston butt
• 2 1/2 teaspoons rubbed sage
• 2 teaspoons salt
• 1 1/2 teaspoons ground pepper
• 1 1/2 teaspoons marjoram
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon savory
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1 teaspoon allspice

Recipe

• 1 cut the meat (and fat, if necessary) into chunks. spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
• 2 grind the meat and fat together twice, using a coarse blade.
• 3 add the spices to the meat and fat mixture and knead it in thoroughly.
• 4 cover and refrigerate at least a couple of hours or overnight.
• 5 the sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.