Lamb Sausage with Chili
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 8 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg lamb, from the leg
- 20 g sea salt
- 5 g pepper, white
- 3 g chilli, red, fresh
- 1 teaspoon mint
- 2 cloves garlic
- 2 g lime zest
- 1 teaspoon paprika flakes, (Pul Biber)
Print Recipe
Pin Recipe Instructions
- Cut the meat into wolf-sized pieces. Finely chop the chilli, mint and garlic.
- Powder the other ingredients in the mortar.
- Mix everything together with the meat and put in the fridge overnight.
- The next day, mince everything twice and fill 28-32 caliber intestines.
- The finished sausage is prepared on the summer grill or in the pan.
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