Advertisement
Homemade Lamb Sausages
- Serves
4–6
- Difficulty
Easy
Published 1995
These sausages are best made an hour or so before required, to allow the flavours to develop.
Ingredients
1 lb 455 g 12 oz 340
Method
Mince or process the two meats as coarsely or as finely as required. Put in a large bowl, and mix in the crumbs and egg yolk, and then the herbs and seasoning. Make sure all is thoroughly mixed, and then fry
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe