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Lamb sausage with chili

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Ingredients for 3 servings:

  • 1 kg lamb, from the leg
  • 20 g sea salt
  • 5 g white pepper
  • 3 g chili, red, fresh
  • 1 tsp mint
  • 2 cloves garlic
  • 2 g lime peel
  • 1 tsp red pepper flakes (Pul Biber)

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Cut the meat into pieces suitable for grinding. Finely chop the chili, mint, and garlic. Pulverize the other ingredients in a mortar and pestle. Mix everything with the meat and refrigerate overnight. The next day, grind everything twice and stuff it into 28-32 gauge casings. The finished sausage is ready to be cooked on a summer grill or in a pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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