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Hi everyone

I have my last 2 lambs going to slaughter this week.
I am keen to attempt sausage making for the first time. I will be using the lamb but have no specialist sausage making kit.
I have seen sausages being filled by using a funnel. Is this practicle.
Are there any lamb recipes available as the ones I can find are all beef/pork based.
Thanks for your help
R

Having a stuffer is helpful - having a mincer/grinder is also helpful unless the butcher will be doing this for you. Stuffind with a funnel is ok for very small quantities - 1 or 2 kg.

As for recipes - don't worry too much about the type of meat. You can take a recipe and use whichever kind of meat you want. Just ensure your fat content is right (about 20-25% is good), and you season properly (about 1% salt - plus whatever spices you are going to use).

Miscellaneous Lamb Sausage Recipes (FUNNEL STUFFING)
As you are planning on using a funnel to fill the skins the quantities given are small

LAMB SAUSAGE WITH ROSEMARY (1)

Ingredients
� 1.25 m (4 feet) sheep casings
� 1 Kilo (2.2 lbs) lean Spring lamb, cubed
� 500 g (1.1 lbs) Hard Pork Back Fat, cubed
� 5 ml (1 tspn) freshly ground black pepper
� 15 ml (1 Tblspn) fresh rosemary OR
� 7.5 ml (1 � tspns) dried rosemary
� 1 clove garlic, finely minced
� 5 ml (1 tspn) salt

Method
1) flush the casings with water then set aside in a bowl of tepid water
2) mix the lamb and pork fat cubes together
3) pass the meat and fat through the mincer using the 10 mm (3/8 inch) plate
4) sprinkle the seasonings over the mixture, along with 60 ml (4 Tblspns) of iced water
5) pass the mixture through the mincer using the 4.5 mm (3/16 inch) plate
6) stuff the mixture into the casings using your thumbs to push it through the funnel
7) link off at every 75 mm (3 inches). Basically twist two to three times towards you then on next point twist two to three times away from you. Continue until finished
8) refrigerate for several hours, preferably overnight, then freeze or eat within 2 -3 days

NOTE: Use PORK FAT in place of lamb fat.
Too much lamb fat can give off the best that I can describe it �a tallow smell�, and you will also find that the pork fat will make a moister sausage.

LAMB SAUSAGE WITH ROSEMARY (2)

Ingredients
� 1.25 m (4 feet) sheep casings
� 1 Kilo (2.2 lbs) lean Spring lamb, cubed
� 500 g (1.1 lbs) Hard Pork Back Fat, cubed
� 45 ml (3 Tblspns) fresh breadcrumbs (white) soaked in 45 ml (3 Tblspns) iced water plus 15 ml (1 Tblspn) lemon juice
� 1 egg (yolk only)
� 5 ml (1 tspn) dried parsley
� 5 ml (1 tspn) dried rosemary
� 7.5 ml (1 � tspns) dried rosemary
� 2.5 ml ( � tspn) freshly ground black pepper
� 5 ml (1 tspn) salt

Method
1) flush the casings with water then set aside in a bowl of tepid water
2) mix the lamb and pork fat cubes together
3) pass the meat and fat through the mincer using the 10 mm (3/8 inch) plate
4) add the soaked breadcrumbs, and egg yolk mixing in thoroughly
5) sprinkle the seasonings over the mixture also mixing in thoroughly
6) pass the mixture through the mincer using the 4.5 mm (3/16 inch) plate
7) stuff the mixture into the casings using your thumbs to push it through the funnel
8) link off at every 75 mm (3 inches). Basically twist two to three times towards you then on next point twist two to three times away from you. Continue until finished
9) refrigerate for several hours, preferably overnight, then freeze or eat within 2 -3 days

NOTE: Use PORK FAT in place of lamb fat.
Too much lamb fat can give off the best that I can describe it �a tallow smell�, and you will also find that the pork fat will make a moister sausage.

LAMB SAUSAGE WITH MINT

Ingredients
� 1.25 m (4 feet) sheep casings
� 1 Kilo (2.2 lbs) lean Spring lamb, cubed
� 500 g (1.1 lbs) Hard Pork Back Fat, cubed
� 5 ml (1 tspn) freshly ground black pepper
� 30 ml (2 Tblspns) fresh mint OR
� 10 ml (2 tspns) dried mint leaves (use � lemon mint if you can get it)
� 1.25 ml ( � tspn) grated lemon zest
� 5 ml (1 tspn) salt

Method
1) flush the casings with water then set aside in a bowl of tepid water
2) mix the lamb and pork fat cubes together
3) pass the meat and fat through the mincer using the 10 mm (3/8 inch) plate
4) sprinkle the seasonings over the mixture, along with 60 ml (4 Tblspns) of iced water
5) pass the mixture through the mincer using the 4.5 mm (3/16 inch) plate
6) stuff the mixture into the casings using your thumbs to push it through the funnel
7) link off at every 75 mm (3 inches). Basically twist two to three times towards you then on next point twist two to three times away from you. Continue until finished
8) refrigerate for several hours, preferably overnight, then freeze or eat within 2 -3 days

NOTE: Use PORK FAT in place of lamb fat.
Too much lamb fat can give off the best that I can describe it �a tallow smell�, and you will also find that the pork fat will make a moister sausage.

LAMB SAUSAGE

Ingredients
� 1.25 m (4 feet) sheep casings
� 1 Kilo (2.2 lbs) lean Spring lamb, cubed
� 500 g (1.1 lbs) Hard Pork Back Fat, cubed
� 5 ml (1 tspn) freshly ground black pepper
� 2.5 ml ( � tspn) dried marjoram
� 2.5 ml ( � tspn) dried thyme
� 2.5 ml ( � tspn) dried rubbed sage
� 5 ml (1 tspn) salt

Method
1) flush the casings with water then set aside in a bowl of tepid water
2) mix the lamb and pork fat cubes together
3) pass the meat and fat through the mincer using the 10 mm (3/8 inch) plate
4) sprinkle the seasonings over the mixture, along with 60 ml (4 Tblspns) of iced water
5) pass the mixture through the mincer using the 4.5 mm (3/16 inch) plate
6) stuff the mixture into the casings using your thumbs to push it through the funnel
7) link off at every 75 mm (3 inches)
8) refrigerate for several hours, preferably overnight, then freeze or eat within 2 -3 days

NOTE: Use PORK FAT in place of lamb fat.
Too much lamb fat can give off the best that I can describe it �a tallow smell�, and you will also find that the pork fat will make a moister sausage.


Hope that this is of some use to you

Kind Regards

Parson Snows

Several variations that are at present doing the rounds in Gourmet sausage shops in the UK are

Lamb with Capers
Lamb with Fresh Leeks and Lentils and
Lamb with Redcurrant

In Scotland in the spring of this year Lamb Bhuna with fresh coriander took a gold medal and Lamb with Apricots took a broze medal. Sorry but I don't have any recipes for the above sausages.

Hope that this is of some use to you

kind regards

Parson Snows