Lamb, Rosemary and Red Wine Sausages

Name: Lamb, Rosemary and Red Wine Sausages
Yield: Makes 20–25 Sausages
Ingredients: 120 g onion, finely chopped; 30 g sea salt; 80 g red wine; 7 g parsley, fresh, finely chopped; 10 g sugar; 2 kg lamb shoulder, cubed; 2,5 g pink salt; 7 g rosemary, fresh, finely chopped; 12 g garlic, peeled, roughly chopped

Preparation info

Makes
20–25
Sausages

Difficulty
Easy

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

Ingredients

30 g sea salt
2,5 g pink salt
10 g

Starter

Method

We’ve made some whacky sausages at FFMM over the years, but there’s also common sense in keeping things simple and sticking to flavours we know work together. Lamb and rosemary is as classic as it gets. All we’ve done is taken the concept of lamb braised in red wine and worked it into a sausage. This is a good one on an open fire.