Name: Lamb-Goat Sausages in Net
Prep time: 90 min
Cook time: 250 min
Total time: 340 min
Yield: 12 Portionen
Ingredients: 1 piece Oxheart tomato(es); 4 piece Pepper green; 2 clove Garlic clove(s); 100 g Olives, black pitted; 500 g Lamb net; 500 g Leg(s) of lamb, boneless; 100 g Leg(s) of goat, boneless; 100 g Lamb fat; 65 g Pita bread(s); 1 piece Onion(s), red; 4 Stängel Parsley; 4 Stängel Oregano; 40 g Salt; 4 tbsp Olive oil

Cook Time

5 h 40 min

Servings

Difficulty

Medium

Prep Time

90 Min

This Thermomix® recipe for Lamb-Goat Sausages in Net is ready in 5 h 40 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These lamb-goat sausages in netting are a real eye-catcher at any barbecue party! The recipe is a bit more complex, but the taste makes up for the effort. The combination of lamb and goat, refined with aromatic herbs and sun-dried tomatoes, is simply irresistible. I like to make these sausages in the summer when the herbs in the garden can be freshly harvested. They can also be prepared well in advance and stored in the refrigerator until they are ready to go on the grill. A tip: Serve them with a fresh salad and a delicious dip!

Ingredients (14 ingredients)

1 piece Oxheart tomato(es)
4 piece Pepper green
2 clove Garlic clove(s)
100 g Olives, black pitted
500 g Lamb net
500 g Leg(s) of lamb, boneless
100 g Leg(s) of goat, boneless
100 g Lamb fat
65 g Pita bread(s)
1 piece Onion(s), red
4 Stängel Parsley
4 Stängel Oregano
40 g Salt
4 tbsp Olive oil

Preparation (6 steps)

Prepare and dry vegetables

Thermomix® Setting

5 sec/Speed 5

Briefly blanch the oxheart tomato if necessary, peel and core. Clean, wash and core the green peppers. Place tomato, peppers, garlic cloves and pitted olives in the mixing bowl and chop for 5 sec./speed 5. Spread the mixture on a baking sheet lined with baking paper and dry in the dehydrator at 75°C for approx. 4 hours. Mix occasionally in the meantime. Let the dried mixture cool.

Prepare lamb and goat meat

Thoroughly soak the lamb netting in water and change the water several times. Trim the lamb and goat meat and cut into long strips. Cut the lamb fat into long strips as well. Freeze meat and fat for about 1 hour.

Chop pita bread, onion and herbs

Thermomix® Setting

5 sec/Speed 6

Tear the pita bread into pieces and place in the mixing bowl. Grind roughly for 5 sec./speed 6. Roughly chop the red onion and place in the mixing bowl together with the parsley and oregano leaves. Mix everything again for 3 sec./speed 5.

Mix meat and bread mix

Thermomix® Setting

5 sec/Speed 5

Place the frozen meat and fat in the mixing bowl in portions and chop for 5 sec./speed 5. Place the chopped meat mixture, the prepared vegetable mixture and 40 g salt in a bowl and mix well. Fry and taste a small amount of sausage meat in a pan. Season again to taste.

Form and wrap sausages

Roll the sausage meat into 12 elongated sausages (approx. 12 x 4 cm). Drain the lamb netting and cut into 12 pieces. Wrap the sausage meat tightly in it and let it cool thoroughly again.

Grill Sheftalia

Preheat a grill to medium temperature (200 - 220 degrees). Brush the Sheftalia with olive oil and season with a little salt. Grill the Sheftalia indirectly and closed on the hot grill rack on all sides for about 8 - 10 minutes until crispy.