ingredients• 2.3kg very lean lamb• 400ml cold milk• 300ml cold water• 60g salt• 5g ground white pepper• 30g milk powder• 120g good quality 70% chocolate (grated)• 8g mint flakes• 6g chilli powder• 1 strand sheep intestines (casing)
method1. Using a mincing device, push the lamb through a fine plate to create a mince.2. Add the salt, pepper, mint, milk powder, chilli and chocolate to the mince mixture and mix thoroughly.3. Add the milk and water to the dry mixture bind the ingredients.4. Mince again if necessarytipThe mixture will appear far too moist when first combinedbut keep mixing and it will bind and become stiffer.It is best to use your hands to mixture the mince, this willensure all the ingredients are incorporated evenly.
method5. Pre-wash the sheep intestine – this will be used as the casing for your sausage.6. Roll the casing onto the end of your sausage maker (or alternatively use a roll the casing onto the thin end of a funnel if you do not have a sausage maker).7. Fill the opening of the sausage maker/funnel with mince ensuring there are no air bubbles.
method8. Once the mince has been fed through into the casing, you should have one long sausage. Tie off the end of your long sausage.9. To create small chipolata style sausages twist your sausage at 8-10cm intervals.10. Hang your finished sausages on a loop of string until excess moisture drains off.11. Store in the fridge for 12 to 24 hours.tipThis method for sausage making can be replicated forother type of sausages too including beef and pork.
cookingTo cook – chocolatas can be grilled of dry fried on a verygentle low heat.servingBest used as an entrée; serve one or two Chocolatas on abed of mixed salad leaves (with a little rocket).Drizzle a little balsamic vinegar over the salad and serve.tipChocolate may burn if the sausages are cooked at a hightemperature.
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