Lamb Sausage with Parsley
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
- 1 teaspoon cinnamon
- 1 bunch parsley, smooth
- 100 g bacon, fat
- 2 cloves garlic)
- 1 teaspoon cumin
Print Recipe
Pin Recipe Instructions
- Cut the meat into wolf-sized pieces. Finely chop the parsley and the garlic. Pre-freeze the fat bacon in the freezer, then it`s easier to grind. Powder all other ingredients in a mortar.
- Mix everything with the meat and put in the fridge overnight.
- The next day, mince everything twice and fill 28-32 caliber casings.
- The sausages are suitable for the summer grill or they come in the pan.
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