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