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|
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|