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  • Lamb sausage
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    By Claus Meyer

    Lamb sausage

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    Servings: 6

    PREPARATION:

     
    • 1

      Cut the lamb and fat into smaller pieces and grind it with a meat grinder.

    • 2

      Prepare the garlic, boiled potatoes and fennel and run them through the grinder.

    • 3

      Mix the ground ingredients with the milk and eggs. Chop and blanch the herbs and stir them into the ground meat with the other spices and pepper.

    • 4

      Fry a small trial piece to ensure that the ground mixture is seasoned to taste. Then stuff the casings or roll the mixture into a meat net or gauze.

    • 5

      Chill the sausages and let them settle 30-60 minutes to consolidate the sausage meat before it is fried or grilled.

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  • Servings: 6

    PREPARATION:

     
    • 1

      Cut the lamb and fat into smaller pieces and grind it with a meat grinder.

    • 2

      Prepare the garlic, boiled potatoes and fennel and run them through the grinder.

    • 3

      Mix the ground ingredients with the milk and eggs. Chop and blanch the herbs and stir them into the ground meat with the other spices and pepper.

    • 4

      Fry a small trial piece to ensure that the ground mixture is seasoned to taste. Then stuff the casings or roll the mixture into a meat net or gauze.

    • 5

      Chill the sausages and let them settle 30-60 minutes to consolidate the sausage meat before it is fried or grilled.

    Print Friendly
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