Home-made Lamb and Rosemary Sausages

These sausages have 3 ingredients.

Next Saturday, the 25th April, is Anzac Day. It is one of the most important commemorative days of the year in Australia and marks the anniversary of the first major military action fought by the forces from Australia and New Zealand during the First World War. The traditional food to mark the day is Anzac biscuits, but I thought I would partake in another Aussie tradition – a sausage ‘sizzle’.

The next decision was what to make the sausages out of. I don’t own a sausage making machine so no complicated sausage skins would be required. Lamb is an national favourite and rosemary is for remembrance so they seemed to be the natural choice.

One thing I do know about sausages is that the fat content needs to be balanced to ensure that you get good flavour. This recipe therefore probably works better if you don’t use reduced-fat mince.

I made short, fat sausages as they worked best with the bread rolls that I had. Feel free to make your sausages any size you like.

Ingredients – makes 6 short, fat sausages:

  • 500g/1 lb lamb mince (ground)
  • 2 teaspoons dried rosemary
  • approx 1/3 cup grated cheddar cheese
  • bread rolls and salad, to serve

Method:

  • Put the lamb, dried rosemary and cheese into a medium bowl and use your clean hands to mix.
  • Place a large piece of baking paper, about 40cm/16 inches long, on your work surface.
  • Tip the lamb mixture onto the baking paper and then use your hands to form it into one long sausage down the middle of the baking paper.
  • Fold the baking paper over the sausage, and use the paper to roll the sausage until it has a nice even shape. Ensure it has a thickness that you are happy with.
  • Roll the sausage up in the baking paper and place in your fridge for 30 minutes. (If you don’t have a big enough shelf in your fridge then you can cut the sausage in half at this point.)
  • Remove the sausage from the fridge and cut into even pieces.
  • Heat your BBQ grill or place a griddle pan over a high heat on your stovetop. Cook the sausages, turning regularly, until brown all over. This will take about 8-10 minutes depending on the sausage thickness.
  • Serve your sausages with bread rolls and salad.
  • Enjoy!

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2 Responses to Home-made Lamb and Rosemary Sausages

  1. trucvert says:

    Love a good sausage sizzle. These would be perfect with a few ANZAC bikkies to follow! 🙂

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