I cracked the code!! After multiple attempts at making mini sausages and meatballs, I always found that they would stick to the pan and fall apart easily. Not anymore! Instead of making a flax and water mixture, or a flax gel reduction, this time I added the flax directly to the mixture and increased the amaranth flour. *jumps for joy* FINALLY! These mini sausages are crunchy on the outside from the almonds, and they are light on the linside. The celery and leek give a great savoury flavour- you could easily sub in garlic and some chili flakes if you wish. I make no appologies for using a whole kilo of lamb- it makes alot of sausages, true. However, they freeze well and its nice to make a big batch and not have to always be cooking more meat. I’m a big fan of pullinga few out, reheating in a pan, and dinner is halfway done.
On to the recipe!
Gluten Free Egg Free Lamb Sausages
- 4 tbsp finely ground flax meal
- 8 tbsp almond meal
- 8 tbsp amaranth flour (Paleo: skip this)
- 1/3 cup tapioca starch (Paleo: try potato starch, or if you do eggs, add 2 eggs)
- 1 tsp salt
- 1 kg ground lamb
- 3/4 cup finely chopped leek (white part and tender green inside part)
- zest of one lemon (or even two)
- 4 tbsp finely chopped celery fronds (or more, to taste)
- Sprinkle all the ingredients over the ground lamb.
- Mix thoroughly with your hands. This will take about 15 min or so, you really need to squeeze the mixture through your hands, and get it to the point where it sticks together and is fully incorporated.
- Roll into mini- sausage forms.
- Put about 2-3 tbsp oil in a pan, raise to high heat.
- When pan is really hot, put in sausages, and wait till they are browned on one side.
- Turn the heat to medium and turn the sausages over.
- When they are browned on the second side, turn the heat to medium-low and continue turning them till they are cooked. Pierce one in the middle to see if it is no longer pink inside.
- Donezo! :)