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This is my attempt to duplicate a sausage made in Australia and it comes very close to the original. A meat grinder should be used, but a food processor will do if you don't have one. Be careful though, a food processor doesn't grind the meat properly for sausage making, so don't process very long.
3 lbs (1.5 kg) lamb (purchase leg of lamb at warehouse food center or a
club to keep the cost down)
Lamb is very expensive.
8 oz (250 gm) feta cheese, crumbled 2 sun dried tomatoes, finely chopped
3 tbsp fresh basil, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp olive oil
2 large garlic cloves, minced
1/2 tsp pepper, freshly cracked
1/2 tsp salt
6 feet sausage casing
Cube lamb and toss in a food grinder or food processor. If you use a food processor, pulse a few times and stop before meat starts to roll in a ball. Place in a large bowl. Sprinkle feta cheese and tomato over lamb. Combine basil, rosemary, olive oil, garlic, pepper and salt. Mix well. Toss over lamb. Gently fold lamb to blend all ingredients. Stuff into casings (I cut the casings into 2 3-foot sections and use a pastry bag to fill.) Barbecue as you would with any sausage.
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