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Ingredientes
- 1 1/4 lb Fatty lamb, (shoulder), cut into cubes
- 4 x Garlic cloves, chopped
- 1 Tbsp. Paprika
- 1 tsp Cumin
- 1/2 tsp Harissa
- 1/2 tsp Cloves
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg Salt and freshly grnd pepper
- 3 Tbsp. Fresh coriander, minced
- 1 Tbsp. Fresh parsley, minced
- 1 tsp Fresh thyme, minced Water, to bind Sausage casings
- 2 Tbsp. Extra virgin olive oil
Direcciones
- Place the lamb and garlic in a food processor, and mix till mixed well together. Add in the paprika, cumin, harissa, cloves, cinnamon, nutmeg, 11/2 tsp. of salt and 1 tsp. of pepper. Process together till well mixed. Add in the coriander, parsley, thyme and a little water and pulse several times.
- If you have a sausage attachment on your electric mixer, stuff the sausages, twisting and tying at 3 inch intervals. Place on a sheet pan in the refrigerator for 24 hrs.
- Brush the sausages with extra virgin olive oil and grill on a barbecue or possibly under a warm grill, turning till brown. Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 67g | |
| Calories 335 | |
| Calories from Fat 275 | 82% |
| Total Fat 31.34g | 39% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 472mg | 13% |
| Total Carbs 18.53g | 5% |
| Dietary Fiber 10.6g | 35% |
| Sugars 0.95g | 1% |
| Protein 4.16g | 7% |
