Sunday, 15 April 2012

Lamb Sausages

A week ago we arranged for 3 sheep to be humanly slaughtered and butchered ready for the freezer. It is very important for me that the animals do not suffer at all in the slaughter process so death is instantaneous and painless. Kim picked up the 3 cooler bins full of wonderful home grown lamb. I packed up all the meat into meal sized portions and put them in the freezer. People often ask us for our butchered lambs but we just are not able too. We barely grow enough for ourselves.
This time I decided to try making lamb sausages and see how they turned out. The whole process of  boneing the meat then mincing and finally making the sausages took a while. The sausages were so good and made use of cuts of meat that most people would disgard.

Take all the meat from the bones and save the fat

This is lamb shoulder boned ready for the mincer

These are the breast flaps and scraps. Some people would disgard these cuts or give them to the dogs. I stripped off all the meat and fat and then gave the bones to the dogs.

What was 5 kilos of scrap meat turned into 4 kilos of meat for mincing

The finished product. I cooked some sausages straight away and they were delicious
Lamb Sausage Recipe

3 kilos minced lamb. Butchers recommend at least 30% fat to get a nice sausage. I minced most of the fat from the cuts of meat.
1 tablespoon extra virgin olive oil
1 finely mince onion
4 large cloves garlic, finely minced
4 teaspoons smoked sweet paprika (Pimenton)
2 teaspoon white pepper
3 teaspoon ground cumin
2 teaspoon  chilli powder (opt)
2 tablespoon kosher salt
2 teaspoon sugar


1) Warm oil in a medium frying pan. When oil shimmers, saute onions and garlic over medium heat until translucent , about 4 minutes. Add all spices and cook for 2 minutes. Remove from heat. Cool completely.
2) Combine onions mixture bowl. Cover and chill from 2 to 24 hours. Form into patties or logs. In my case I bought sausage casings from the butcher and then used the sausage attachment on the mincer.  Sausage may be refrigerated for up to a week. It may also be frozen.

This is a really tasty lamb mince recipe that my family loved.

This is what the recipe looks like as patties

1 comment:

  1. This looks so good!! Much better than store-bought.