Northern Isles Lamb Sausage

• 1 pound ground lamb
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/8 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 2 tablespoons dry mustard
• Small pinch of freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup water

1. Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
2. Leave in bulk and shape as directed in individual recipes or stuff into sheep casing.
3. The sausage can be used right away.
4. Cook as directed in individual recipes.
5. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)

ground lamb, parsley, rosemary, thyme, sage, mustard, nutmeg, kosher salt, freshly ground black pepper, water

Taken from www.epicurious.com/recipes/food/views/northern-isles-lamb-sausage-389524 (may not work)