Lamb Sausage

INGREDIENTS:

Number of servings

Servings: 6

List of ingredients

12-14 sausages

1 kg lamb (rump, shoulder or neck)

100 g lamb fat

2-3 eggs

2 cloves of garlic

100 g boiled potatoes

½ of fennel stalk

5 g fennel seeds

5 g coriander seeds

3 dl milk

Fresh ground pepper

Lamb casings or meat gauze

2 handfuls of savory herbs (nettles, ground elder, flatleaf parsley)

PREPARATION:

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

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

• 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.

• 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.

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