Cut: sausage Lamb, Fennel & Orange Sausages

  • Meat Lamb
  • Cut Sausage

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

Ingredients

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.

Preparation

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.