|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)|
|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.