Cut: sausage Tunisian Lamb Sausages

  • Meat Lamb
  • Cut Sausage

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

Ingredients

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.

Preparation

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.