Lamb Sausages with Tomato and Curry
Lamb and fat tail lamb fat provide rich flavor and strong satiety, while tomato sauce and curry add a warmer, spicier profile without loading the recipe with extra carbs. A small amount of allulose only rounds off the tomato acidity and does not make the sausages sweet. This is a hearty keto grilling option with a brighter flavor than classic meat sausages.
Cut lamb (800 g) and fat tail lamb fat (200 g) into pieces suitable for the grinder. Pass the meat twice through a 3 mm plate so the mince becomes more uniform.
Finely chop onion (40 g) and crush black pepper (2 g). Combine the onion with table salt (15 g), curry (6 g), cayenne pepper (1 g), allulose (7 g), tomato sauce (50 g), and water (100 g).
Add the spiced tomato mixture to the mince and knead for 8-10 minutes until the texture turns dense and sticky. Chill the mince for 1 hour.
Mix the mince again, stuff the casing, and form sausages about 15 cm long. Leave them for 20-30 minutes so the casing dries slightly and holds its shape better during grilling.
Grill the sausages over moderate heat for about 10 minutes, turning them on all sides. They should reach at least 70°C inside. After removing them from the grill, let them rest for 3 minutes and serve hot.
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