Lamb Sausages with Mint
Lamb brings rich protein, iron, and a deep savory taste, while Greek yogurt makes the texture softer and juicier. Mint, parsley, and lemon zest freshen the fatty base and keep the flavor balanced. These make bright keto-friendly sausages that work especially well on the grill.
Cut lamb (800 g) and fat tail lamb fat (200 g) into pieces suitable for the grinder. Pass the meat through a 3 mm plate so the mince becomes fine and dense.
Finely chop garlic (12 g), mint (10 g), and parsley (10 g). Crush black pepper (3 g), then combine it with table salt (15 g), lemon zest (2 g), and Greek yogurt (140 g).
Add the aromatic mixture to the mince and knead for 8-10 minutes until the mass becomes sticky and even. Chill the mince for 1 hour.
Mix the mince again, stuff the casing, and form sausages 18-20 cm long. Let them dry briefly so the casing fits the mince more tightly and holds better on the grill.
Grill the sausages over moderate heat for about 10 minutes, turning often. The internal temperature should reach at least 70°C. After grilling, let the sausages rest for 3 minutes so the juices settle inside.
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