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Lamb sausage
Posted:
Wed Mar 18, 2009 11:22 amby wallie
I am thinking of a recipe for Lamb sausage and the only seasoning I am going to use is cumin and either dried or fresh rosemary.
I am not very good at judging amounts and would like to know how much of the above in grams to use to 1 kilo of the mix:
The mixture is:
1 kilo lamb (70/30)
100g rusk
200g water
15g salt
2g black pepper
Any suggestions welcome.
wallie
Posted:
Wed Mar 18, 2009 12:16 pmby beardedwonder5
Take care. Rosemary esp. fresh is very aggressive.
Posted:
Wed Mar 18, 2009 12:20 pmby saucisson
I would suggest 1 tablespoon of chopped fresh rosemary (or 1 teaspoon dried) and 1 teaspoon cumin per kilo of meat from recipes I have seen. I agree about the rosemary BW, so I am assuming the rosemary is roughly chopped so has a high proportion of air in it.
Dave
Posted:
Thu Jun 18, 2009 8:32 pmby jarma
sounds good,but go easy on them herbs though as both can easily be over powering, have you tryed using mint? try replacing herbs with tablespoon of dried mint,theres also some large bottles of mint sauce available now( in a big squeezy bottle) i got mine from a local market to be honest , add a good slosh or 2 im sure it will work..i used it in a burger mix and it was fine.
Posted:
Mon Oct 19, 2009 6:57 pmby melb
Sorry to dig up a thread from June but we had some lamb sausage done last year and it's absolutely awesome, and all that was added other than salt and pepper was garlic. I was a bit worried at the time. It was supposed to be rosemary and garlic, but the butcher ran out of rosemary and we decided to go just garlic instead of replacing it with other herbs (he offered mint, I HATE mint). I came to the conclusion that lamb sausage is just so tasty, it really doesn't need much at all!