Lamb & Wild Rosemary Sausage

A classic pairing of rich lamb and piney wild rosemary designed for full-flavoured artisan sausages.

So simple to use!

Instructions:

1. Add 25g seasoning to 700g of minced meat or alternative
2. Add 100-200g rusk or dried breadcrumb – this is optional & you can alter to your preferred consistency
3. Add 165ml cold water and mix well
4. Fill into natural, collagen or vegetarian casings using a machine – or shape into sausage patties.
5. Cook as preferred - grill, BBQ, pan fry, oven or air fryer!

Top Tips:

• For enhanced flavour, leave the sausages in the fridge overnight to allow the herbs and spices to marinate with the meat.
• The softer the mixture, the better the appearance and texture of the sausages.
• When filling, use a little vegetable oil on your hands for easy handling.
• Don’t overfill the casings – the meat will expand during cooking.