LOCATION: Recipes >> Preserving Meats >> LAMB SAUSAGE
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LAMB SAUSAGE
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from Mike: makes about 15 sausages
Sarah and I were in Australia in January 1997 where my mum-in-law
bought lamb/feta/basil sausage for a barbie. This is my attempt to
duplicate it and it comes very close to the original. A meat grinder
should be used, but a food processor will do if you don't have one.
Be careful though, a food processor doesn't grind the meat properly
for sausage making, so don't process very long.
3 lbs (1.5 kg) lamb (purchase leg of lamb at warehouse food center to keep
the cost down)
8 oz (250 gm) feta cheese, crumbled
2 sun dried tomatoes, finely chopped
3 tbsp fresh basil, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp olive oil
2 large garlic cloves, minced
1/2 tsp pepper, freshly cracked
1/2 tsp salt
6 feet sausage casing
Cube lamb and toss in a food grinder or food processor. If you use
a food processor, pulse a few times and stop before meat starts to
roll in a ball. Place in a large bowl. Sprinkle feta cheese and
tomato over lamb. Combine basil, rosemary, olive oil, garlic, pepper
and salt. Mix well. Toss over lamb. Gently fold lamb to blend all
ingredients. Stuff into casings (I cut the casings into 2 3-foot
sections and use a pastry bag to fill.) Barbecue as you would with
any sausage. 1998
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