Rosemary Lamb Sausages with Buttermilk Mash
Spearing lamb sausages with rosemary stems allows the fragrance of the herb to permeate all the way through the sausages. Divine served with buttermilk mash and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 8 stems of rosemary
- 8 thick lamb sausages (700g)
- 4 potatoes (800g)
- 1 cup buttermilk
- 1 coarsely grated medium red apple (150g)
- 315 grams (10 ounces) sauerkraut
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