Tunisian Lamb Sausages

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.


Meat Mopper
Original poster
OTBS Member
May 27, 2006
Oshawa Ontario Canada
500 grams Lamb,lean ,cubed
400 grams of lean beef
225 grams beef suet
1tsp ground black pepper
1 and 1/2 tsps rosemary or 1Tbsp fresh
1 clove garlic, finely minced
1/4 tsp cumin, ground
1/4 tsp cayenne (optional)
1/4 tsp of lemon zest
1 tsp of salt ( I use sea salt)
1 and 1/2 tsp lemon thyme (fresh)
Fine grind the lamb, beef and suet
Mix the spices and handmix into ground meat- mix evenly
Fine grind and stuff into lamb or hog casings.
twist into 3 inch links.
Fry, BBQ, or broil
NOTE:use all Lamb or add beef to reduce the cost.
Keep for three days in frig or freeze (3 months)


Master of the Pit
OTBS Member
SMF Premier Member
Jul 17, 2005
Newark, Vermont
Damn, Chris!
You've done it again! And again I must say Thank You! You are gonna keep me awful busy on the good eats trail!