Lamb sausage
Description
Suitable for both holidays and everyday meals. Homemade lamb sausage can easily be made without the hassle of animal casings or artificial casings—and it’s very simple. Grind the meat in a meat grinder, add garlic, cream, salt, and sugar to the mince, and run it through the meat grinder two more times. Then add an egg and spices to the mince, knead by hand, and shape portions of mince into sausages on pieces of parchment. Wrap the parchment like a candy wrapper, then wrap each sausage in foil. Boil in boiling water for 1 hour 20 minutes. Then refrigerate the sausage overnight; the next day, unwrap the coverings and roll the sausage in aromatic herbs. Serve the finished sausage as a cold appetizer, or reheat it in a skillet. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Pass the meat through a meat grinder, then add garlic, cream, salt, and a little sugar to the mince. Mix well and run it through the meat grinder two more times. You can use a food processor instead of a meat grinder. This will make the mince even more tender.
- 2
Step 2
Add the egg, ground coriander, and pepper to the minced meat and mix by hand.
- 3
Step 3
Line parchment paper and shape part of the minced meat into a sausage.
- 4
Step 4
Roll up the parchment and tie the edges with string. You'll end up with a kind of little "parcel."
- 5
Step 5
Wrap each "candy" in foil.
- 6
Step 6
And place them in a pot of water.
- 7
Step 7
Cover with a plate and simmer over low heat for 1 hour 20 minutes.
- 8
Step 8
Cool the finished sausages and, without unwrapping them, refrigerate overnight. The next day, unwrap them, roll each sausage in aromatic herbs (oregano, rosemary, parsley, dill), and wrap in clean parchment paper. The finished sausage can be served as a cold appetizer or reheated in a frying pan.