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Lamb sausage with parsley

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Ingredients for 3 servings:

  • 1 kg lamb, from the leg
  • 20 g sea salt
  • 5 g white pepper
  • 1 tsp cinnamon
  • 1 bunch parsley, flat
  • 100 g bacon, fat
  • 2 garlic cloves
  • 1 tsp cumin

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 parsley and garlic. Freeze the fatty bacon in the freezer to make it easier to grind. Pulverize all other ingredients in a mortar and pestle. Mix everything with the meat and refrigerate overnight. The next day, grind everything twice and stuff into 28-32 gauge casings. The sausages are perfect for a summer barbecue or for pan-frying.

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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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Lamb sausage with chili