Cut: sausage Lamb, Fennel & Orange Sausages

The refreshing flavours of orange and fennel in these sausages will leave you wanting more.

Ingredient	Description	1 Unit	4 Units	10 Units
Lamb Mince		1kg	4kg	10kg
Neutral Based Sausage Premix*		100g	400g	1kg
Orange Juice		200ml	800ml	2L
Orange Pulp		200g	800g	2kg
Fennel	Whole Seeds	8g	32g	80g
Fennel	Ground	8g	32g	80g
Fresh Dill	Chopped Coarsely	8g	32g	80g
Sausage Casings	32mm Diameter

*Use a neutral based sausage premix such as 'rice sausage meal' or 'gourmet starter' , or ask your ingredient supplier to suggest an alternative.

BUTCHER - PREPARATION/METHOD

1. Prepare orange pulp by cutting oranges into quarters, remove any visible pips. Place oranges in a large bowl and cover with boiling water.

2. Allow oranges to cool in the liquid. Drain well and place into the food processor. Blend until mixture forms a fine pulp. Chill well.

3. Combine all ingredients. Fill into sausage casings.

Note: Use navel oranges in season as they are sweeter, have thin skin and less pips. One orange will provide approximately 200g of pulp.

RETAIL PRESENTATION

Display on trays.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Heat BBQ or frying pan on a low to moderate heat.

2. Cook sausages for 15 minutes, turning frequently to brown evenly.

SERVING SUGGESTION

Serve with pear, radish and watercress salad.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Ideal to display during spring BBQ season.