Welsh Lamb Sausage
Rate & Vote
Please rate and vote for this recipe!Release
Release Date 22.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 6mm
Ingredients
Meat
- 700 g Lamb 80/20 (Lean/Fat)
Liquid
- 60 g Ice Water
Other
- 90 g Rusk
Casings
- 1.2 m 26/28mm Sheep Casings
Herbs & Spices
- 16 g Table Salt
- 2 g Ground Black Pepper
- 1.5 g Rubbed Mint
- 0.5 g Crushed Rosemary
- 3.5 g Crushed Garlic
- 150 g Leeks Chopped Finely
Instructions
Preparation
- Soak the 1.2 m 26/28mm Sheep Casings in cold water for 30 minutes
- Soak 50% of the 90 g Rusk in the 60 g Ice Water.
- Prepare the spice mix with 16 g Table Salt, 2 g Ground Black Pepper, 1.5 g Rubbed Mint, 0.5 g Crushed Rosemary & 3.5 g Crushed Garlic.
- Prepare the 150 g Leeks by chopping them finely.
Grinding
- Grind the 700 g Lamb through the 6mm plate.
Mixing
- Mix the ground 700 g Lamb with the soaked rusk, rest of the dry rusk, the spice mix and chopped 150 g Leeks and mix until very sticky.
Filling
- Fill the sausage mix semi firm in to the 1.2 m 26/28mm Sheep Casings and form 10-12cm links.
Storage
- Store them in the refrigerator for up to 2 days or freeze for later usage.
Instruction Video
Notes
This is a very nice Welsh Lamb sausage.
Personal & Private Notes
To add your own personal notes to the recipe, you must be logged in.
To add your own personal and private notes to a recipe, you must be logged in.
INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Welsh Lamb Sausage
Based on
1000 g
Amount per 100g
Calories
243.72
% Daily Value*
Fat
16.94
g
26
%
Saturated Fat
7.26
g
45
%
Polyunsaturated Fat
1.51
g
Monounsaturated Fat
6.82
g
Cholesterol
51.10
mg
17
%
Sodium
731.25
mg
32
%
Potassium
207.59
mg
6
%
Carbohydrates
8.96
g
3
%
Fiber
0.80
g
3
%
Sugar
1.15
g
1
%
Protein
13.09
g
26
%
Vitamin A
268.61
IU
5
%
Vitamin C
1.94
mg
2
%
Calcium
41.48
mg
4
%
Iron
2.01
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Categories:
