Cut: sausage Tunisian Lamb Sausages

Chilli, Lamb and Couscous to warm up that chilly spring dinnertime!

Ingredient	Description	1 Unit	4 Units	10 Units
Lamb Mince		1kg	4kg	10kg
Neutral Based Sausage Premix*		100g	400g	1kg
Water		230ml	920ml	2.3L
Couscous	Instant Dried	100g	400g	1kg
Water	Boiling	100ml	400ml	1L
Red Chilli	Chopped	40g	160g	400g
Garlic	Crushed	40g	160g	400g
Flat Leaf Parsley	Chopped Coarsely	40g	160g	400g
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. Place couscous in large bowl. Pour over boiling water. Stand for 15 minutes. Fluff with fork. Cool completely.

2. Combine all ingredients. Fill into sausage casings.

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 couscous salad.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Ideal to display during spring BBQ season.