1 ½ Kg Minced Lamb
1 Tsp salt
2 Tsp freshly ground black pepper
1 Tsp finely minced fresh basil leaves
1 Tsp tarragon
50 g Milk Powder
75 g White Dried Breadcrumbs (5% By Weight Of Meat)
300 g (20%) Cold Water
1 Make slurry from Water & Bread Crumbs
2 Combine all ingredients into a COLD Bowl and mix, massage by hand until combined.
3 Then put through mincer again. Put back in freezer if not cold enough first.
4 Too Watery add more crumbs. Too Dry add more water.
5 Place bowl in freezer for ½ hour to 1 hour to chill completely.
6 When chilled fill the Sausage Stuffer add the casings into the Stuffer and start stuffing sausages.
