Homemade Grilled Sausages
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
Simple, quick, and very delicious. The perfect option for a New Year's dish for a large group.
Ingredients
- Cilantro - 1 bunch
- Lamb Shoulder - 4 lbs
- Orange Bell Peppers - 1 piece
- Onion - 2 pieces
- Garlic - 1 head
- Salt - 1 tablespoon
- Sweet Chili Sauce - 3 tablespoons
- Olive Oil - 3 fl oz
- Lamb Casings - 1 piece
- Lamb Fat Netting - 14.1 oz
Step by Step guide
Step 1
Remove bones and membranes from the meat, rinse and dry. Place the meat and fat in the freezer for 1 hour.
Step 2
Finely chop the bell pepper.
Step 3
Coarsely chop the onion and garlic and blend them until they reach a sauce-like consistency.
Step 4
Thoroughly rinse the casings (buy a package at the meat section of the market, which contains 5 meters) and set aside.
Step 5
Cut the meat and fat into large pieces and chop each into minced meat; this will take about 30 minutes (if you're short on time, you can use a meat grinder with the widest attachment). It is important to achieve a high-quality CHOPPED minced meat.
Step 6
Add salt, pepper, chopped red bell pepper, finely chopped cilantro, ground onion and garlic, and chili sauce (there's plenty of room for experimentation here; add any spices you like). Mix well. You can also add a little cold water if it looks too dry.
Step 7
Attach the sausage filling nozzle to the meat grinder, making sure to remove the cutting parts so the minced meat doesn't get processed a second time. Slide the casing onto the nozzle, about 10 cm, and fill the remaining part with the minced meat. It is important to do this slowly to ensure even distribution along the length. Carefully remove any air that may have entered the sausage with your hands. You can choose to make one large sausage and coil it, or divide it into smaller portion-sized sausages—just make sure to leave a gap of 3–4 cm between them and twist 5–6 times.
Step 8
Place the sausage in a container and let it marinate in the refrigerator for as long as your patience allows. Ideally, for 24 hours.
Step 9
Remove the prepared sausage, place it in a large pot, and poke holes with a toothpick every 3 cm, then pour boiling water over it for 10 minutes.
Step 10
Remove, brush with olive oil, and grill for 10 minutes on one side and 5 on the other. Alternatively, bake in the oven for 15 minutes on one side and 5 on the other until golden brown.
Step 11
Then, either eat immediately or place in a tray and cover with melted butter so that it covers the sausage by 1 cm, and store in the refrigerator until needed. It can be stored like this for up to 2 weeks.
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