Lamp Recipes: Lamb Sausage

Lamb Sausage

Ingredients:

• 12-14 sausages
• 1kg lamb (rump, shoulder or neck)
• 100g lamb fat
• 2-3 eggs
• 2 cloves of garlic
• 100g boiled potatoes
• 1/2 of fennel stalk
• 5g fennel seeds
• 5g coriander seeds
• 3 dl milk
• Fresh ground pepper
• Lamb casings or meat gauze
• 2 handfuls of savoury herbs (nettles, ground elder, flatleaf parsley)

Cooking Methods:

• Cut the lamb and fat into smaller pieces and grind it with a meat grinder.
• Prepare the garlic, boiled potatoes and fennel and run them through the grinder.
• Mix the ground ingredients with the milk and eggs.
• Chop and blanch the herbs and stir them into the ground meat with the other spices and pepper.
• Fry a small trial piece to ensure that the ground mixture is seasoned to taste.
• Then stuff the casings or roll the mixture into a meat net or gauze.
• Chill the sausages and let them settle 30 to 60 minutes to consolidate the sausage meat before it is fried or grilled.