Lamp Recipes: Lamb Sausage

Lamb Sausage

  • 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.

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