| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Aussie, Sausages, Meats, Beef, Lamb | 1 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <Robert-Miles@usa.net> on Feb 08, 99
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