Homemade Spicy Lamb Sausage with Mint – Detailed recipe cooking. 
The photodishes: Kat Toych Time: 1 hour. 45 minutes Difficulty: easy Quantity: 15 pcs. 15 cm. Sausages. Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. 350 gr lamb pulp (scapular part), fat and cut the tendon, cut into cubes
- 450 gr pork fat, diced
- 1 tbsp. chopped fresh mint
- 3 chipotle chili peppers in adobo sauce, chop (approximately 60 gr.)
- 1/4 Art. chopped fresh onions – chives
- 1 tbsp. l freshly ground black pepper
- Finely grated zest of 1 orange
- Coarse salt
- 1/2 tbsp. cold whole milk, freeze
- 1/2 tbsp. red wine freeze
- 1 pork belly 2.4 m long, soak in water for 30 minutes, then fill with fresh water and rinse thoroughly
- Baguette or crispy buns, served
- Crumbled feta cheese, for serving
- Roasted Red Bell Peppers, Served
Recipes with similar ingredients: lamb, pork fat, mint, chipotle pepper in adobo sauce, chives, Orange zest, milk, red wine, pork belly, baguette, feta cheese, sweet pepper
Recipe preparation:
- Mix in a bowl lamb, bacon, mint, chipotle peppers, onions – chisel, black pepper, orange zest and 2 tbsp. l salt. Cover wrap and refrigerate overnight.
- In 30 minutes before starting the mincemeat, place everything tools (including parts of a meat grinder, a bowl from a stationary mixer, nozzle in the form of a scapula and part of a sausage syringe) in freezer.
- Insert a perforated disc with small holes. Pass the meat through a meat grinder into a chilled bowl mixer. Cool for 30 minutes, then set the bowl in mixer. Add milk and wine to the minced meat and mix on medium speed, until smooth.
- Stuff the belly with minced meat and refrigerate overnight.
- Before cooking, pierce each sausage in several places. Fry sausage at medium temperature, turning, until until the minced meat in the center warms up to 65 ° C., 10 – 12 min
- Cut the sausages in half lengthwise, put on a toasted baguette and sprinkle with feta and sweet pepper.
