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sausage recipes

Lamb Sausages

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Two versions of a skinless lamb sausage. They can also be made with skins or as kofte kebabs.

The hot version can be served with tzatziki, warm pitta bread and grilled aubergine. Tzatziki is a Greek dip. To make Tzatziki combine a tub of Greek yoghurt, half a chopped cucumber, a chopped clove of garlic, and the juice of a lemon with salt and pepper to taste.

Try the mint and spring onion version with leeks (stewed in butter and a lttle stock) and mashed potatoes.

500 g boneless lamb from either leg or shoulder (allow 750 g if you buy lamb on the bone)
125 g pork fat
50 g white breadcrumbs
1 egg


1 - 2 green chillies, seeded and finely chopped
1/2 teaspoon ground cumin
1 teaspoon ground coriander seeds
1 teaspoon of salt
Black pepper


2 tablespoons mint, finely chopped
1/2 bunch spring onions, finely chopped
1 teaspoon of salt
Black pepper


Finely mince the lamb and pork fat together in either a food processor or mincer
Combine with thebreadcrumbs, egg and seasonings. Fry a small piece to test the seasoning
Divide the mixture into 6 - 8 patties, brush with olive oil and grill both sides

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