Summary

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

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Instructions

1. 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.
2. Mix everything with the meat and put in the fridge overnight.
3. The next day, mince everything twice and fill 28-32 caliber casings.
4. The sausages are suitable for the summer grill or they come in the pan.