www.sausagemaking.org

looking for lamb and leek recipe, want a simple but savory recipe that will bring out the flavors of both, all suggestions greatly appreciated.

Thanks in advance, James

I do a simple Armenian lamb sausage which I also use to make lamb burgers

Most of my fresh sausages are on the low end for salt ~~ 10g per kg I think a lot of people on the forum are up around 20g per kg so in fact for this I would start at 15g per kg of salt

Pepper ~~ I use black pepper at 3g per kg and this seems to work

So my humble suggestion would be the following ~~

15g salt per kg of meat
3g black pepper per kg

Leeks can be/and are a personal thing as they are part of the onion family. I find the myself on the mild side but again one dose not want to over do it ~~~ I usually toss in what looks good to me as I am using dehydrated leeks

HTH

thanks for the info , i ended up kind of winging it, i threw in some morracan spice i had in the cubbard along with some garlic, salt ,and pepper,and of course the leeks. overall i was very happy with the flavor, and the family was quite happy as well

james