01
Process the meat with the coarse disc and then with the fine disc of the mincer.
02
Add all the spices.
03
Fill the sheep's intestine with the help of a piping bag and twist off small sausages.
04
Prepare your barbecue for direct heat. Grill the sausages on a low heat (120°C) without pre-brewing for about 5-6 minutes from each side.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Instructions
Ingredients
850 g lamb meat from the shoulder
200 g lamb kidney fat
2 tbsp paprika, sweet
½ tsp black pepper
1 tbsp rose petals, dried
2 tbsp rose water
¾ tsp Cinnamon, ground
2 tbsp Harissa or 1 1/2 tbsp dried Chillis
1 tsp, fennel seed, coarsely ground
1 tbsp ground cumin
1 small bunch of coriander, washed and chopped
3 cloves of garlic
2 1/2 Tl fine sea salt
Special Equipment
Instructions
01
Process the meat with the coarse disc and then with the fine disc of the mincer.
02
Add all the spices.
03
Fill the sheep's intestine with the help of a piping bag and twist off small sausages.
04
Prepare your barbecue for direct heat. Grill the sausages on a low heat (120°C) without pre-brewing for about 5-6 minutes from each side.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.