Peter's homemade sausages

Yield: 1 servings

Measure Ingredient
1 \N Lamb, leg of... boned and cubed.
1 \N Beef, rib roast, boned and cubed.
4 \N Carrots, peeled and sliced.
2 \N Parsnips, peeled and sliced.
½ \N Parsley, bunch of...
3 \N Tomatoes, skinned and chopped
½ \N Cabbage, cored and chopped
½ cup Soy sauce, light variety,
2 tablespoons Cumin
2 tablespoons Corriander
1 cup Wine, red
8 \N Garlic cloves, crushed.
3 tablespoons Mustard, French
\N \N Salt
\N \N Pepper
\N \N Casings

Place all ingredients through a fine mincer to ensure that the ingredients are both finely minced and blended. Spoon filling into sausage casing and knot every 10 cm. Hand sausages in the refrigerator for 2 days before using. Use as required.

Barbecue sausages on a preheated gas barbecue for about 10-15 minutes.

PS: If you haven't got some of the ingredients, don't give up. You can delete one or two without a major catastrophe.

from NEW IDEA COOKBOOK by PETER RUSSELL-CLARKE typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@...> on Feb 08, 99

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