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Lamb sausages are often made with rosemary, but these sausages are made with the more “Norwegian” herbs thyme, oregano and lovage. 2% salt is the rule of thumb, but it might be a good idea to start off with a little less salt. Fry a small piece of the sausage meat in a frying pan to get an indication on how much salt is needed. Adjust the amount of salt afterwards. If you want to use mutton casing, a good idea might be to dilute the sausage meat with a little bit of water or milk so it’s not too firm for the fragile casings.
Makes 2,2 lbs. of sausage
PREPARATION:
- 1
Steep the casing in cold water. Mix meat, lard, salt and herbs in a bowl. Fill the casings with the sausage stuffer nozzle. Avoid air pockets. Fry, grill or boil the sausages and serve them with potato cakes and other condiments.
