Lamb Sausages with Bitter Herbs

Lamb sausages are often made with rosemary, but these sausages are made with the more “Norwegian” herbs thyme, oregano, and lovage. 2% salt is the rule of thumb, but it might be a good idea to start off with a little less salt. Fry a small piece of the sausage meat in a frying pan to get an indication of how much salt is needed. Adjust the amount of salt afterward. If you want to use mutton casing, a good idea might be to dilute the sausage meat with a little bit of water or milk so it’s not too firm for the fragile casings.

INGREDIENTS:

Number of servings

Makes 2,2 lbs. of sausage.

List of ingredients

13- 23 feet of mutton or hog casing

1.8 lbs. ground lamb meat, preferably neck or belly

½ lbs. ground lard

1 tbsp. salt

2 tbsp. fresh, chopped thyme

2 tbsp. fresh, chopped oregano

1 tbsp. fresh, chopped lovage

a little bit of water if you need to dilute the sausage meat

PREPARATION:

• Steep the casing in cold water. Mix meat, lard, salt and herbs in a bowl. Fill the casings with the sausage stuffer nozzle. Avoid air pockets. Fry, grill or boil the sausages and serve them with potato cakes and other condiments.