|2 feet • Cleaned lamb casing|
|8 • 6-inch pieces of butcher's twine|
Using a pasty bag fitted with a medium-size round tip, fill with sausage mixture. Pull the lamb casing up around the side of the exposed tip. Gently squeeze bag to fill casings. Once the casings are filled, tie off at desired length. Gently poke with a pin to remove any excess air to help prevent bursting.