This document provides a recipe for making chocolate sausages, or "chocolatas". It lists the ingredients which include lamb mince, milk, water, salt, pepper, chocolate and mint. The method explains how to mince the meat, add the ingredients and mix thoroughly before stuffing into sheep intestine casings. The sausages are then tied, twisted and hung to dry in the fridge before being gently cooked and served with salad as an appetizer.

1. how to:
Chocolate sausages
(aka “chocolatas”)

2. 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)

3. method
1. 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 necessary
tip
The mixture will appear far too moist when first combined
but keep mixing and it will bind and become stiffer.
It is best to use your hands to mixture the mince, this will
ensure all the ingredients are incorporated evenly.

4. method
5. 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.

5. method
8. 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.
tip
This method for sausage making can be replicated for
other type of sausages too including beef and pork.

6. cooking
To cook – chocolatas can be grilled of dry fried on a very
gentle low heat.
serving
Best used as an entrée; serve one or two Chocolatas on a
bed of mixed salad leaves (with a little rocket).
Drizzle a little balsamic vinegar over the salad and serve.
tip
Chocolate may burn if the sausages are cooked at a high
temperature.

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