| 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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