Homemade Lamb Sausages

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 g breast of lamb, off the bone
  • 3 tbsp fresh breadcrumbs
  • 1 egg yolk
  • 1 tbsp finely chopped parsley
  • 1 tsp finely chopped rosemary or thyme
  • salt
  • freshly ground black pepper


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 cakes or sausage shapes, or pack into sausage shapes around skewers. Cover and refrigerate until required. Cook under a hot grill or on a barbecue, to your liking.


Mix other seasonings, such as ground cumin or coriander, crushed garlic or chopped chilli, into the meat.