Stove Top Smoker Lamb Sausage a La Prince and Pauper

• 1 lb ground lamb
• 1 lb ground pork
• 14 lb bacon (partially frozen and finely diced)
• 1 egg
• 2 tablespoons minced garlic
• 2 tablespoons marjoram
• 2 tablespoons salt
• 12 tablespoon pepper
• 4 hog casings
• oak pecan, and apple wood chips
• puff pastry (Pepperidge Farm, available in most grocery stores)
• 1 cup Dijon mustard
• 12 cup honey

1. Mix in a bowl the lamb, pork, bacon, egg, garlic, marjoram, salt and pepper.
2. When well mixed, stuff into the casing and make into 3 1/2-inch sausages.
3. Preheat smoker on medium heat and smoke the sausage for 15 minutes using 1/2 tablespoon each of oak, pecan and apple wood chips.
4. Remove and chill (this can be done in advance).
5. Cut pastry into 4-inch squares, place sausage in the center, and fold pastry over sausage and seal.
6. Brush oil on cookie sheet and bake in preheated 425 degrees oven for 15 minutes (until golden brown).
7. Warm Dijon mustard and honey in a saucepan and serve with sausage cut into 1/2-inch pieces.

ground lamb, ground pork, bacon, egg, garlic, marjoram, salt, pepper, casings, pecan, pastry, mustard, honey

Taken from www.food.com/recipe/stove-top-smoker-lamb-sausage-a-la-prince-and-pauper-286827 (may not work)