Recipe Ingredient
- 800g beef chuck or blade, chilled (Not Lean)
- 800g lamb shoulder (de-boned), chilled (Not Lean)
- 2 tbps sweet paprika
- 1 tsp dried chilli flakes
- 1 tsp cumin seeds, toasted and ground
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 2 cloves, ground
- 1 cup roughly chopped coriander leaves
- 3 garlic cloves, crushed
- 1 tbps salt
- 2 tsp dried mint
- 16g salt
- 120g currants
- Several meters of natural lambs sausage casing approximately 2 to 3cm in diameter (or 2 to 3kg of lamb caul fat)
Instructions
- Fill a bowl with lukewarm water and stir in the lemon juice. Soak the casings for 10 to 15 minutes.
- With a very sharp knife, trim away any tendons, sinew or bits of bone from the meat and discard. Cut the meat into a 2cm dice.
- Combine diced meat and any fat in a large mixing bowl and add the remaining ingredients to the meat.
- Use your hands to mix everything together well.
- Push the mixture through a mincer fitted with a 6mm plate.
- Fix a sausage-making attachment to the mincer. Carefully ease the entire length of casing over the nozzle, leaving about 6cm dangling. Tie a knot in the end of the casing.
- Pack the mouth of the mincer with the sausage, being careful not to trap any air.
- Hold casing in the palm of one hand and turn the mincer´s handle with the other. Maintain a steady rhythm so the casing fills smoothly and evenly right down to the knotted end. Add more sausage meat to the mincer when needed.
- When the casing is filled to within 6cm of the end, detach it from mincer and tie a knot to seal.
- Lay the sausage on your work surface and, if necessary, use your hands to roll it gently to distribute the filling evenly.
- Twist the sausages a complete turn at even intervals to create individual sausages. (Twist each sausage the opposite way to the last prevent them unwinding.) Tie butcher´s string around each join. Refrigerate the link of sausages at least overnight before cooking. They will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.
