Lamb, Rosemary and Red Wine Sausages from Meat Manifesto by Andy Fenner
We’ve made some whacky sausages at FFMM over the years, but there’s also common sense in keeping things simple and sticking to flavours we know work together. Lamb and rosemary is as classic as...
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Ingredients
- 7 g parsley, fresh, finely chopped
- 80 g red wine
- 30 g sea salt
- 2,5 g pink salt
- 10 g sugar
- 2 kg lamb shoulder, cubed
- 120 g onion, finely chopped
- 12 g garlic, peeled, roughly chopped
- 7 g rosemary, fresh, finely chopped
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