Mutton Sausages
Obviously, this recipe may seem quite complicated at first
glance. But believe me - the results, no doubt, are worth the
efforts. Have you ever tried to make sausages yourself? If no, then
this should be just the idea to get you started.
100 g veal
200 g mutton
90 g fatback treated with garlic or smoked bacon
some fresh rosemary
McCormick's sea salt
McCormick's white pepper
McCormick's bay leaves
Cleaned pork or lamb intestines
rope for tying
some oil
100 g lentils
30 g celery
30 g carrots
3 larger tomatoes
5 marinated garlic gloves
McCormick's black pepper
0,5 l home-made dark broth
Dijon mustard
Chop the veal and mutton, using a food processor. Add fatback or
bacon, cut into small dices. Stir in finely chopped fresh rosemary
and the other spices. Fill the intestines flaccidly with the
mixture.
To get a good and delicious broth you should roast the lamb or beef
bones in the oven and then boil them with some chopped carrots and
onions. You may also add some thyme, rosemary, black pepper and bay
leaf. Boil for 6-8 hours.
Now pierce the sausages and put them into the broth to boil. Before
serving, brown the sausages on a pan. NB! Avoid excessive heat as
the skin of the sausages may burst!
Peel the tomatoes and cut them into halves. Cut thin slices of
pickled garlic cloves and place them between the tomato halves.
Season with black pepper, sea salt, and then smoke the tomatoes on
alder chips.
Stew the previously soaked lentils in chicken broth at a low heat
with some finely chopped carrots and celery. You may add some
self-made dark broth when it is almost ready.
Serve the sausages with tomatoes, lentils and Dijon mustard.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor