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Lamb Sausage

21st.Century.Chef's picture
  Boneless lamb shoulder/Boneless lamb leg 2 1⁄2 Pound
  Boneless pork butt/Boneless pork shoulder 1 1⁄2 Pound
  Yellow onion 1 , peeled, chopped
  Ground coriander 2 Teaspoon
  Ground cumin 1 Tablespoon
  Garlic 4 Clove (20 gm), crushed
  Freshly ground black pepper 1 1⁄2 Teaspoon
  Salt To Taste (Use Up To 1 Tablespoon According To Taste)
  Paprika 2 Tablespoon
  Cayenne 1 Teaspoon
  Sugar 1 Teaspoon
  Dry vermouth 1⁄2 Cup (8 tbs)
  Sausage casing 144 Inch (4 Yard)

Grind the meats using the coarse blade.
Mix all ingredients together and stuff into sausage casings.
To cook, place in an oiled frying pan along with enough water to cover the bottom of the pan.
Simmer in the water for a few minutes so that the water evaporates.
Continue cooking for about 15 minutes so that the sausages brown.
Turn once or you can cook these over the charcoal barbecue.
Take care that the fire is not too hot.
Be sure to prick the sausages first.
Serve with a Tuna and Potato Salad and a green salad with rolls.

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