Summary

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)

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Instructions

1. Cut the meat into wolf-sized pieces. Finely chop the chilli, mint and garlic.
2. Powder the other ingredients in the mortar.
3. Mix everything together with the meat and put in the fridge overnight.
4. The next day, mince everything twice and fill 28-32 caliber intestines.
5. The finished sausage is prepared on the summer grill or in the pan.