Grilled lamb sausages

Grilled lamb sausages

Category: Meat dishes

Ingredients
Mutton	1 kg
Cooking salt	10 g
Nitrite salt	5 g
Fat tail fat	30 g
red pepper (paprika) not hot	0.5 g
ground cumin	1 g
coriander	1 g
mint	0.5 g
tarragon	0.5 g
ice water	50 g

Cooking method

These are the sausages. Juicy and aromatic ... and, of course, very tasty.

First of all, lamb. Not even mutton, but lamb. For the sausages, they took the shoulder blades and legs.



Cut the meat into pieces suitable for a meat grinder. And add salt. How much salt? Calculate the amount of salt from the weight of the meat. One and a half percent, no more. I dare to express my opinion - if the sausages are made "in reserve", it is worth taking two-thirds of ordinary table salt and a third of nitrite.
Why add nitrite salt? First, a preservative. Whatever one may say, and if you store sausages for a long time, then scientifically speaking, there is a danger of the reproduction of pathogenic microflora in the product. The nitrite salt prevents this. And in small quantities, namely, no more than five grams per kilogram, it contributes to the imparting of a classic pink-red color to sausages or sausages and gives ... the same ... sausage taste.
So, believe the experience, you will not spoil the product with this addition.
Stir the meat well with salt and cool. It's even better to freeze it slightly.



What else? It is not necessary, but desirable to add fat tail fat. Here you need to focus on the fat content of meat. We added not very much, about thirty grams per kilogram. Fat also needs to be slightly frozen and minced.
Again, adjust the amount based on your preferences. If you don't like such fatty juiciness, then you don't need to put the fat tail in the minced meat. The owner is a master.


And only then we pass it through a meat grinder. The grill is best used with the largest openings.


About spices and seasonings. Here, of course, a lot depends on personal tastes and preferences. We used the following set, again I will give the amount per kilogram of meat:

• red pepper (paprika) not hot - 0.5 g,
• ground cumin, or better slightly crush - 1 g,
• coriander, also crush, not grind - 1g.,
• mint - 0.5 g,
• tarragon - 0.5 g

We add all this to the minced meat. And, you can add water. The water should be practically icy. Take fifty grams per kilogram of meat.
The thermometer in the frame is not in vain. The minced meat temperature should not exceed twelve degrees. And the minced meat must be kneaded very well.



Achieve high-quality minced meat emulsification. Do you see such thin connecting threads formed? This is the indicator of that very high-quality emulsification, i.e. uniformity.





And again, knead well. After that, put the minced meat in the refrigerator if its temperature has risen above twelve degrees.

And then you have to take the guts. It is best to use natural lamb belly, but beef or pork belly will do. You can fill using a syringe, a meat grinder or just a plastic bottle. Here who has what.
Somehow it should turn out like this.





If you plan to store the sausages, it is better to boil them. Well, how to boil? Bring the water to eighty degrees and remove from the stove. By the way, suvid is irreplaceable here.
But, if storage is not planned, then do not bother.



By the way, if there is no grill, then the pan will do just fine.



Somehow it turns out like this.
In my opinion, for grilling, if we talk about sausages, there is no better lamb. There is only one drawback. Do not let this food get cold. There are definitely hot. Piping hot.

Angela at the meal!