Cooking process
Homemade lamb sausage is a juicy and tasty meat dish that instantly dispenses from the plates, so it’s best to think about this development in advance and create for each eater two or three servings if you have fresh meat available.
Me meat was brought already sliced from the market, you buy it yourself, making sure that it does not have blue films or veins – they will have to be cut. Do not forget to buy flesh with bacon, so that the sausage created by you, was not dry to the taste! You can buy mutton on bones, but such instances of meat are often full of blue veins separating the flesh from the bones. Ideally – to order meat from a familiar butcher or in a village, a village, the benefit now on the Internet is such forums and site. There you can immediately order and washed, saline guts.
So, prepare the necessary ingredients for making lamb sausages at home and start cooking!
We will definitely wash the meat in water, cut off all the veins that can twist it during cooking, cut it into medium pieces so that they pass into the meat mincer’s pipe. Bulb and cloves garlic peeled, rinse.
Let’s skip the chopped onion, cloves of garlic and pieces of meat through a meat grinder. Select the nozzle on your own. Based on the smell of mutton, it is possible to add a couple of stems of fresh mint along with the leaves to the mince – this plant practically completely neutralizes the “aroma” of such meat.
We will pour salt and ground black pepper into the stuffing to taste. Add dried thyme – it’s just perfect for lamb. Thoroughly mix the minced meat, making sure that its temperature is not more than 11-15 C. We put in the refrigerator for 4-6 hours, it is possible for the night, so that the mincemeat “sucks in” all the flavors.
After a while we wash the salted guts and pull them on a special nozzle for the meat grinder. We’ll tie the end of the bowel and pierce it several times with a needle in different places so that when stuffing minced meat into the bowl, air will escape.
Fill the bowel with minced meat using a meat grinder or independently. Plots with air will be punched with a needle and let out air. Remember that the sausage should not be packed tightly, otherwise it will burst during cooking or roasting. We will fasten the end of the stuffed gut.
This is the beauty you should get. Place the sausage for 1 hour in the fridge for shrinkage.
To the sausage is not untwisted during cooking, tie it with twine or thread in any way.
Warm the frying pan and pour into it a vegetable oil, which can be replaced by a slat. Put the sausage in the oil and set the minimum heat. Cover the frying pan with a lid and leave for 10 minutes. After this time, we must pierce the sausage with a needle in different places, releasing air and liquid so that it does not burst later. Once the sausage is fried, turn it over to the other side and also cover the frying pan with a lid.
Remove the lid 5 minutes before the dish is ready – during this time the sausage will be roasted and will get a ruddy brown. In total for the frying of homemade lamb sausage with minimal heating it takes about 25-30 minutes. Then put the sausage on a plate and serve it to the table hot.
Pleasant to you!
Homemade lamb sausage
Homemade lamb sausage is so delicious dish that your relatives and guests will definitely ask for supplements!
Ingredients
Lamb without bones – 1,5 kg
Garlic – 4-5 denticles
Onions – 1 pc.
Salt and pepper – to taste
Dried thyme – 0.5 tsp.
Fresh mint – if desired
Salted guts – 1-1,5 m
Vegetable oil – 2 tsp. for frying
Cooking process
Homemade lamb sausage is a juicy and tasty meat dish that instantly dispenses from the plates, so it’s best to think about this development in advance and create for each eater two or three servings if you have fresh meat available.
Me meat was brought already sliced from the market, you buy it yourself, making sure that it does not have blue films or veins – they will have to be cut. Do not forget to buy flesh with bacon, so that the sausage created by you, was not dry to the taste! You can buy mutton on bones, but such instances of meat are often full of blue veins separating the flesh from the bones. Ideally – to order meat from a familiar butcher or in a village, a village, the benefit now on the Internet is such forums and site. There you can immediately order and washed, saline guts.
So, prepare the necessary ingredients for making lamb sausages at home and start cooking!
We will definitely wash the meat in water, cut off all the veins that can twist it during cooking, cut it into medium pieces so that they pass into the meat mincer’s pipe. Bulb and cloves garlic peeled, rinse.
Let’s skip the chopped onion, cloves of garlic and pieces of meat through a meat grinder. Select the nozzle on your own. Based on the smell of mutton, it is possible to add a couple of stems of fresh mint along with the leaves to the mince – this plant practically completely neutralizes the “aroma” of such meat.
We will pour salt and ground black pepper into the stuffing to taste. Add dried thyme – it’s just perfect for lamb. Thoroughly mix the minced meat, making sure that its temperature is not more than 11-15 C. We put in the refrigerator for 4-6 hours, it is possible for the night, so that the mincemeat “sucks in” all the flavors.
After a while we wash the salted guts and pull them on a special nozzle for the meat grinder. We’ll tie the end of the bowel and pierce it several times with a needle in different places so that when stuffing minced meat into the bowl, air will escape.
Fill the bowel with minced meat using a meat grinder or independently. Plots with air will be punched with a needle and let out air. Remember that the sausage should not be packed tightly, otherwise it will burst during cooking or roasting. We will fasten the end of the stuffed gut.
This is the beauty you should get. Place the sausage for 1 hour in the fridge for shrinkage.
To the sausage is not untwisted during cooking, tie it with twine or thread in any way.
Warm the frying pan and pour into it a vegetable oil, which can be replaced by a slat. Put the sausage in the oil and set the minimum heat. Cover the frying pan with a lid and leave for 10 minutes. After this time, we must pierce the sausage with a needle in different places, releasing air and liquid so that it does not burst later. Once the sausage is fried, turn it over to the other side and also cover the frying pan with a lid.
Remove the lid 5 minutes before the dish is ready – during this time the sausage will be roasted and will get a ruddy brown. In total for the frying of homemade lamb sausage with minimal heating it takes about 25-30 minutes. Then put the sausage on a plate and serve it to the table hot.
Pleasant to you!