Lamb & Rosemary Sausages
$24.99per kilogram
Lamb and rosemary snags, ready for the pan.
How much, and how long
- Per adult
- 190ga guide, not a rule
- A kilo feeds
- about 5 adults
- Cook it
- Barbecue · Pan · Grill · Oven
- Minutes
- 10-12 moderate, so the fat renders
- Cook it through to
- 75°C in the thickest part. Poultry, mince and made-up lines have no safe rare.
Two to three each. A kilo feeds four to five.
About this cut
A lamb snag with rosemary through the mix, the one to pick when a plain beef sausage is not enough. Two to three each, and a kilo feeds four to five. Made in the shop from our lamb, sourced from Cowra in the Central West of NSW.
Keep the heat moderate and let the fat render rather than driving it out fast. Ten to twelve minutes on the barbecue, in the pan, under the grill or in the oven, with regular turns. They colour dark, and that is what you want. Sausages are done at 75°C right through. Rest them a minute, then serve them with something sharp: mint, lemon or a yoghurt sauce.
Keeping: about two days in the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is best inside two or three months.
Gluten free.
Best used for
Tray bakes, BBQ, mash, onion gravy.
Not the right choice?
The cuts to buy instead are below, with prices.
Cooking something else?
For lamb chops
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For a classic beef sausage
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Rissoles
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