Homemade Lamb Sausages

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

These sausages are best made an hour or so before required, to allow the flavours to develop.


  • 1 lb / 455 g lean, boneless lamb
  • 12 oz / 340


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 a teaspoonful of it to check the seasoning. With wetted hands, shape the mixture into round