Saturday, April 26, 2008

Spiced Sausage

Serve 6 - 8.


1 kilo ground beef or lamb
1/2 cup beef stock
1/2 tsp. bicarbonate of soda
1 tsp. each salt and black pepper
beef or sheep intestines as required
1/2 cup olive oil
1 tsp. parsley, chopped finely
1/2 tsp. hot paprika (or more or less to taste)
1/2 tsp. each grill spice and dried oregano
juice of 2 lemons


In a mixing bowl combine the ground meat with the beef stock, bicarbonate of soda and 1/2 tsp. each of the salt and black pepper. Mix well.

Clean the intestines well cutting off any fat that may cling and washing thoroughly. Stuff the intestines with the ground meat mixture and by using kitchen string form sausages about 6" (15 cm) long.

In a heavy skillet heat 3 Tbsp. of the oil and in this fry the sausages until dark brown on all sides. Transfer the sausages to a saucepan with a small amount of boiling water and cook, maintaining a low boil, for 15 minutes. Remove from the water and refrigerate overnight.

Shortly before serving place the sausages in a slow oven and heat through. Prepare a sauce by combining the remaining olive oil with the remaining salt and black pepper, the paprika, grill spice, parsley, oregano and lemon juice. Serve with the sauce in a gravy boat.

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