Lamb Sausage - cooking recipe

Ingredients

2 1/2 lbs lamb
1/2 lb pork fat
4 tablespoons fresh rosemary, minced
2 teaspoons cracked black pepper
1 tablespoon dried thyme
25 g fresh garlic, minced
10 g juniper berries, cracked and chopped
1 teaspoon spanish hot paprika
2 teaspoons kosher salt
1 cup red wine, reduced to 1/2 c

Preparation

Cut lamb and pork fat into 1\" chunks. Toss with all remaining ingredients except wine and refrigerate for 12 hours. Spread on a tray and freeze for 1 hour until meat is partially, but not completely, frozen. Chill meat grinder and bowl for 1 hour in fridge.
Grind using a 1/8th inch die. Add reduced wine, and stir to mix. Stuff into medium pork casings.
Sausage is really easy to make, especially if you have a Kitchen Aid stand mixer. Get the grinding and stuffing attachments.