Homemade Smoked Lamb Sausages With Vinegar.

Total Time: 169 hrs Preparation Time: 168 hrs Cook Time: 1 hr

Ingredients

• 4 kg lamb mince, with a slightly higher amount of fat than usual (coarsely ground)
• 2 kg vinegar (red-wine)
• salt (to taste)
• pepper (to taste)
• cumin (to taste)
• lamb sausage casing (or pig intestines)

Recipe

• 1 get your butcher to grind the lamb coarsely (the typical finely-ground mince won't do for this recipe) or grind it yourself using the appropriate attachment on your food processor.
• 2 put lamb mince into a large non-reactive tub and add vinegar and salt. leave it to marinade for a week mixing it at regular intervals.
• 3 note: if using pig intestines as sausage casings rinse well, turn inside out and scrub with salt to clean. repeat daily for a week.
• 4 add pepper and cumin to the sausage mixture and fry a small ball in order to check the seasonings.
• 5 tie the intestines or sausage casings at one end with butcher's twine.
• 6 fill sausages carefully making sure not to tear the casings and gently pressing the mixture down the casing to the end of the sausage.
• 7 make long thin sausages about 2cm or 1 inch in diameter tying at the other end with twine.
• 8 pierce the sausages at several points with a pin or needle and then string them up over a fireplace with hot coals.
• 9 smoke over low heat making sure to add twigs from a sage bush or cypress tree. the sausages should be a rich brown colour and quite dry when cooked. alternatively use a smoker and follow the instructions.
• 10 serve fried, cooked over hot coals or baked with a glass or cretan raki or ouzo.