Peter's Homemade Sausages

Categories: Aussie, Sausages, Meats, Beef, Lamb
Yield: 1 servings

1 Lamb, leg of...
-boned and cubed.
1 Beef, rib roast,
-boned and cubed.
4 Carrots,
-peeled and sliced.
2 Parsnips,
-peeled and sliced.
1/2 Parsley, bunch of...
3 Tomatoes,
-skinned and chopped
1/2 Cabbage,
-cored and chopped
1/2 c Soy sauce, light variety,
2 tb Cumin
2 tb Corriander
1 c Wine, red
8 Garlic cloves,
-crushed.
3 tb Mustard, French
Salt
Pepper
Casings

Place all ingredients through a fine mincer to ensure that the ingredients
are both finely minced and blended. Spoon filling into sausage casing and
knot every 10 cm. Hand sausages in the refrigerator for 2 days before
using. Use as required.

Barbecue sausages on a preheated gas barbecue for about 10-15 minutes.

PS: If you haven't got some of the ingredients, don't give up. You can
delete one or two without a major catastrophe.

from NEW IDEA COOKBOOK by PETER RUSSELL-CLARKE typed by KEVIN JCJD SYMONS

Posted to MM-Recipes Digest V4 #6 by "Rfm" on Feb
08, 99

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