Lamb sausage

[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

[beardedwonder5]

Take care. Rosemary esp. fresh is very aggressive.

[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

[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.

[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!