Morrocan curried Lamb and pork sausage

Discussion in 'Sausage' started by gremlin, Aug 19, 2006.

  1. gremlin

    gremlin Meat Mopper OTBS Member

    3 Lbs lamb
    1/2 Lb pork fat
    1 Lb pork

    1Tbsp Kosher salt
    1/2 Tbsp course ground Black pepper
    1/2 tsp dried thyme
    1/2Tbsp Dried Pomegranite seeds chopped fine
    5/8 cup of Pomegranite Juice
    1/2 Tbsp Pomegranite Molasses
    1 tsp minced fresh Garlic

    Combine in a small bowl and mix together well before adding to the meat:
    1/2 tsp masala
    1/2 tsp of your favourite curry
    1/4 tsp Madras curry
    1/4 tsp Tumeric
    1/2 tsp cinnamin
    ## optional 1 tsp hot madras


    Take all spices and mix into the ground meat add all liquids and mix again by hand and let sit overnight if possible and then grind and case using Lamb or hog casings.
    Use fresh within 3 days or freeze
     
  2. gremlin

    gremlin Meat Mopper OTBS Member

    I don't get a lot of time after the night shift (10 hrs stretches into 12 hrs) to post so I am going to town now while i am awake and have a few minutes to myself.
    I feel like I'm rambling on and on and on....LOL
     

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