15:59, 21 Jul 2023, author: Ermakova M.

Homemade lamb sausage

Name: Homemade lamb sausage
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 5
Cuisine: European
Ingredients: Lamb without bones - 1.5 kg; Garlic - 4-5 cloves; Onion - 1 pc.; Salt and pepper - to taste; Dried thyme - 0.5 tsp; Fresh mint - optional; Salted intestines - 1-1.5 m; Vegetable oil - 2 tsp for frying

Homemade lamb sausage is such a delicious dish that your family and guests will definitely ask for more!

Photo source: 123rf.com/profile_illiabondar

Homemade lamb sausage is a juicy and tasty meat dish that will immediately disperse from the plates, so it is best to think through this development in advance and create two or three servings for each eater if you have fresh meat available.

Homemade lamb sausage

Кухня: European, домашние заготовки, калории: 208, время приготовления: 04:10

Ингредиенты

Lamb without bones - 1.5 kg

Garlic - 4-5 cloves

Onion - 1 pc.

Salt and pepper - to taste

Dried thyme - 0.5 tsp

Fresh mint - optional

Salted intestines - 1-1.5 m

Vegetable oil - 2 tsp for frying

Рецепт

1. Be sure to rinse the meat in water, cut off all the veins that can twist it during cooking, cut it into medium pieces so that they go into the meat grinder pipe. Peel the onion and garlic cloves and rinse.

2. Pass the chopped onion, garlic cloves and pieces of meat through a meat grinder. Choose a nozzle of your choice. Based on the smell of lamb, you can add a couple of stems of fresh mint along with leaves to the minced meat - this plant almost completely neutralizes the "aroma" of such meat.

3. Pour salt and ground black pepper into the minced meat to taste. Add dried thyme - it's just perfect for lamb. Thoroughly knead the minced meat, making sure that its temperature is no more than 11-15 C. Place in the refrigerator for 4-6 hours, overnight, so that the minced meat "draws" all the flavors into itself.

4. After a while, we will wash the salted intestines and pull them onto a special nozzle for a meat grinder. We tie the end of the intestine and pierce it several times with a needle in different places, so that when stuffing the minced meat, air comes out into the intestine.

5. Fill the gut with minced meat using a meat grinder or on your own. We will pierce the areas with air with a needle and let the air out. Remember that the sausage should not be stuffed tightly, otherwise it will burst during cooking or frying. Tie the end of the stuffed gut.

6. This is the beauty you should get. Place the sausage in the refrigerator for 1 hour to shrink.

7. So that the sausage does not unwind during cooking, we will tie it with twine or thread in any way.

8. Warm up the pan and pour vegetable oil into it, which can be replaced with lard. Put the sausage in the oil and set the minimum heat. Cover the pan with a lid and leave for 10 minutes. After this time, be sure to pierce the sausage with a needle in different places, releasing air and liquid so that it does not burst in the future. As soon as the sausage is fried, turn it over to the other side and also cover the pan with a lid.

9. Remove the lid 5 minutes before the dish is ready - during this time the sausage will fry and acquire a golden crust. In total, frying homemade lamb sausage with minimal heat takes about 25-30 minutes. Then put the sausage on a plate and serve hot.

Happy you!