Lamb or Capretto with Feta Cheese Sausage

Flavours of the Mediterannean combine in this delicious sausage, basil, tomato, rosemary with the addition of Feta Cheese, make this a sausage to remember.
3 lbs (1.5 kg) lamb or young goat
8 oz (250 gm) feta cheese, crumbled 2 sun dried tomatoes, finely chopped
3 tbsp fresh basil, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp olive oil
2 large garlic cloves, minced
1/2 tsp pepper, freshly
1/2 tsp salt 
2 meters Sheep casing
Cube lamb and toss in a food grinder or food processor. If you use a food processor, pulse a few times and stop before meat starts to roll in a ball. Place in a large bowl.
Sprinkle feta cheese and tomato over lamb.
Combine basil, rosemary, olive oil, garlic, pepper and salt. Mix well. Toss over lamb. Gently fold lamb to blend all ingredients.
Stuff into casings. You could if you don’t have a dedicated stuffer try to stuff the casings with an icing bag, or with a small kitchen funnel.
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