Mustard And Mint Lamb Sausage

• 4lbs ground lamb (If self grinding go with a fine grind)
• 8 cloves garlic
• 16 fresh mint leaves
• 2 tablespoon brown sugar
• 1 tablespoon kosher salt
• 4 teaspoons black pepper
• 10 tablespoons strong mustard, such as Dijon
• 3 tablespoons canola oil

1. Roughly chop the garlic cloves in the food processor.
2. Add the mint and repeat.
3. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste.
4. Mix paste with ground lamb (the paste that you just made, not paste from a school classroom. As a side note, if you are surfing the internet and still eat paste there is something wrong with you Ralphie)
5. Put meat in freezer for about 1/2 hour to make it cold and less likely to stick to sausage stuffer
6. Stuff into prepared sausage casing.
7. Put into refrigerator for a few hours for flavors to meld
8. Cook however you normally cook your sausage.

ground lamb, garlic, mint, brown sugar, kosher salt, black pepper, strong mustard, canola oil

Taken from www.epicurious.com/recipes/member/views/mustard-and-mint-lamb-sausage-51948601 (may not work)