Peter's homemade sausages
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lamb, leg of... boned and cubed. | |
| 1 | Beef, rib roast, boned and cubed. | |
| 4 | Carrots, peeled and sliced. | |
| 2 | Parsnips, peeled and sliced. | |
| ½ | Parsley, bunch of... | |
| 3 | Tomatoes, skinned and chopped | |
| ½ | Cabbage, cored and chopped | |
| ½ | cup | Soy sauce, light variety, |
| 2 | tablespoons | Cumin |
| 2 | tablespoons | Corriander |
| 1 | cup | Wine, red |
| 8 | Garlic cloves, crushed. | |
| 3 | tablespoons | Mustard, French |
| Salt | ||
| Pepper | ||
| Casings | ||
Directions
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