Lamb Sausage-Welsh

Lamb sausage is a Abandon admired sausage, generally accumulated with leeks, excellent or rosemary.

MaterialsMetricUS
Lamb700 g0.84 lb
Rusk, blood-soaked (40 g rusk, 60 ml water)100 g0.22 lb
Rusk, dry50 g0.11 lb
Leeks150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
Pepper2.0 g1 tsp
Mint, rubbed1.0 g1 tsp
Rosemary0.5 g1/2 tsp
Garlic3.5 g1 clove
Instructions
  1. Soak 40 g of rusk in 60 ml (2 fl oz) of water.
  2. Grind lamb through 1/4” (6 mm) plate.
  3. Mix aggregate together.
  4. Stuff into 28 mm sheep casings.
  5. Refrigerate.
  6. Cook afore serving.
Notes
Pork fat is generally included.

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