Tunisian Lamb Sausages

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

  1. gremlin

    gremlin Meat Mopper OTBS Member

    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)
     
  2. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    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!
    Cheers!
    Monty
     

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