• 10 kgs Lamb trim 75/80% lean (that means 75/80 % meat and 20/ 25% fat)
  • If you are only making 5 kgs of sausages just cut the ingredients down by half
  • 6 tablespoons mint leaves chopped
  • 70 gms ground black pepper
  • 70 gms salt
  • 3 tablespoons finely grated lemon zest (lemon rind)


Lets get sausage-making

  • Mince the meat through your mincer using the larger holed mincer plate.
  • Add ingredients.
  • Mix in well and now mince through the smaller mincer plate for a fine blend or through the larger mincer plate for a meatier looking sausage.
  • Place the sausage emulsion into the sausage filler and put the size nozzle on the filler that will fit you casing.
  • Natural hog or sheep casing or collagen casings (known as Artificial Casings)
  • Turn the handle on the sausage filler and feed the emulsion into the casing.
  • Don’t fill the casing to full as it will not be able to be tied off.
  • Feel the sausage as it is coming from the filler and it should be comfortably soft to the touch.
  • Once you have filled out the casing, tie each end with a simple knot.


Not let’s tie the sausages

  • This is hard to explain so print out the 2 sausage tying pics and use whichever one is easiest for you.
  • You can also open the video and it will show you how to tie the sausages as well.
  • Refrigerate overnight to allow sausage to set.
  • Cook what you wish to eat and freeze the remainder


See our simple instructions for tying your own sausages.

Call Now Button preloader