Recipes for homemade lamb sausage

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The recipe for lamb sausage undoubtedly came to us from the Caucasus, where they love to cook meat, and this type is most often used. Although this product has a specific aroma, for which not everyone loves it, it is definitely worth using it in cooking due to its valuable qualities. Spices and processing will make sausages spicy and very appetizing.

Dagestan lamb sausage

Ingredients for one kilogram of finished sausage:

• one and a half kilograms of good lamb;
• two ram guts or one beef gut;
• s alt, cumin and pepper.

Caucasian cuisine has a large number of lamb recipes. The meat is cured, dried, and various sausages are made from it.

To make lamb sausage, you need fresh or at least fresh meat of a young animal that has not been in the freezer. The main rule of a delicious sausage is the correct preparation of minced meat, which can retain its taste and aroma for a long time.

Cooking process

Clean the meat from films, small bones, tendons and cartilage and rinse under running cold water. Chop it coarsely with a knife, pepper, s alt, add caraway seeds and mix well. Do not forget that the quality of the finished product depends on the properly prepared minced meat. It should be covered with a thin towel or gauze, placed in a cool place and left for a day.

Now prepare the sausage casing. Rinse the intestines very well under a cold tap, then turn them inside out. Rinse thoroughly again, scraping off all the mucus. This should be done at least four times so that there is no bitterness and smell left. Tie one of the ends of the intestines with a thread or a knot and stuff it with minced meat as tightly as possible. If you can’t pack it well, rid the intestines of excess fat. Now tie the shells filled with minced meat on the other side and wipe dry. Leave them in a cool place for about a day. Then the sausage should be hung out in a draft in the shade and dried for 15-20 days. After the time has elapsed, remove it, wipe it a little with a slightly damp cloth and put it in a cool place, which should be sufficiently ventilated. In six months, homemade lamb sausage will be ready.

Sausage without casing

You will need:

• two kilograms of lamb;
• five tablespoons table cream powder;
• one egg;
• ground black pepper, sugar and s alt to taste;
• dried seasoning:coriander, basil, parsley, oregano, rosemary;
• five cloves of garlic.

Many people hesitate to make lamb sausage at home because they don't know where to buy intestines or other casings for it. But you can cook this delicacy without them. Chop a fresh product in a meat grinder, add s alt, garlic, sugar and cream, scroll everything together again. Next, put spices and an egg in the minced meat, mix the mixture with your hands and on baking paper (it must first be cut into pieces) form the desired shapes from it. The edges of the wrapping material are rolled up like on candy. Place each sausage in foil and wrap. Boil them in boiling water for an hour and a half, then put them in the refrigerator overnight, and after twelve hours, remove them from the shells, sprinkle or roll in aromatic herbs. This sausage can be eaten as a cold appetizer or hot, fried in a pan or grill.

Spicy sausages

Ingredients:

• two kilograms of lamb;
• bunch of fresh parsley;
• 10 tablespoons of soy sauce;
• 200 ml cognac;
• s alt to taste;
• lamb intestines.

Rinse the lamb pulp, cut into pieces and scroll through a meat grinder. S alt mince. Rinse parsley, dry, finely chop and add to the finished mass. Pour in cognac and soy sauce and mix thoroughly. Now you need to prepare the intestines. Soak them for several hours in s alt water, which will rid the shells of bitterness and smell. Rinse under coldrunning water and fill with minced meat. Drive out all the air, seal and tie with twine or thick thread, forming sausages. Gently roll each into a snail shape, boil it, and then pan fry or bake in the oven.

Sausages with tomatoes

Ingredients:

• 400g boneless meat (mutton);
• 200g steam veal;
• 180g bacon;
• two cloves of garlic;
• two branches of rosemary;
• 400 ml beef broth;
• one tablespoon of vegetable oil;
• 4 tomatoes;
• 5 pickled garlic cloves;
• 1m lamb intestines;
• s alt and black pepper to taste.

Meat scroll with a meat grinder. In it, add finely chopped bacon, garlic, passed through a crush, a tablespoon of finely chopped rosemary, white pepper, s alt. Mix everything well, and loosely stuff the thoroughly washed shell with this stuffing. Tie the ends with a knot or twine. Pierce the sausages with a fork and boil them in boiling broth for 10 minutes. Remove the skin from the tomatoes and make cuts in them to the middle. Fill the indentations with chopped garlic, add s alt and pepper to taste. Lay the tomatoes on the foil, cut into squares, and slightly gather its edges, leaving the middle open. Before you serve the sausages, fry them and tomatoes in a grill pan. Serve with vegetables and mustard as a sauce.