lamb and mint sausages

[rasher]

Hi all
Here's a sausage recipe you might like to try.
2lb (1kg) lamb, neck or shoulder
8oz(225g) lean pork
8oz (225g) belly pork
2 teaspoons finely chopped fresh mint
salt and pepper
1 Trim the lamb and pork, removing any bone, skin gristle and rind.
2Mince well and add the mint. Season with salt and pepper to taste.
3 Fill into skins.
Makes 3lb sausages.
Rasher.