Lamb with quince
2020-08-13 / test@t
Homemade grilled lamb sausages
Making sausages at home is a snap if you have everything you need. And then it is so pleasant to fry a juicy fragrant homemade sausage until golden brown on the grill or just in a pan - it will be equally tasty.
Ingredients
- lamb (back) - 410 g
- mutton fat tail - 100 g
- minced lamb - 500 g
- fine salt - 20 g
- black peppercorns - 2 g
- dry garlic - 6.5 g
- hot chili pepper (powder) - 4 g
- cumin (seeds) - 0.5 g
- ice crumbs (frappe) - 100 g
- mutton belly - 2.1 m
STEP-BY-STEP COOKING RECIPE
Step 1
Rinse the lamb intestine thoroughly outside and inside under the pressure of water.
Step 2
Cut the lamb and mutton fat into cubes 5 by 5 mm.
Step 3
Combine chopped ingredients with minced lamb, add spices and mix thoroughly. At the end add ice frappe, stir gently and start producing sausage.
Step 4
Tie the edge of the intestine with a tourniquet and stuff the intestine with minced meat (if equipment is available, put on the lamb intestine nozzle, install the nozzle in a vertical sausage syringe).
Step 5
Form sausages, 200 g each, tying the intestine with a tourniquet and not cutting (this is done before frying). Make punctures on the finished sausages (6–8 pcs.). Finished sausages can be frozen.
Step 6
Fry the sausages on the grill before use until golden brown. It is recommended to serve sausages with mustard, sauerkraut or mashed potatoes.
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