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
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.