Chocolate sausages

(aka “chocolatas”)

how to:

ingredients• 2.3kg very lean lamb

• 400ml cold milk

• 300ml cold water

• 60g salt

• 5g ground white pepper

• 30g milk powder

• 120g good quality 70% chocolate (grated)

• 8g mint flakes

• 6g chilli powder

• 1 strand sheep intestines (casing)

120g 70% chocolate

2.3kg very lean lamb

method

1. Using a mincing device, push the lamb through a

fine plate to create a mince.

2. Add the salt, pepper, mint, milk powder, chilli and

chocolate to the mince mixture and mix thoroughly.

3. Add the milk and water to the dry mixture bind the

ingredients.

4. Mince again if necessary

tip The mixture will appear far too moist when first combined but keep mixing and it will bind and become stiffer.

It is best to use your hands to mixture the mince, this will ensure all the ingredients are incorporated evenly.

method

5. Pre-wash the sheep intestine – this will be used as

the casing for your sausage.

6. Roll the casing onto the end of your sausage

maker (or alternatively use a roll the casing onto

the thin end of a funnel if you do not have a

sausage maker).

7. Fill the opening of the sausage maker/funnel with

mince ensuring there are no air bubbles.

Pre-wash intestines

Roll onto sausage maker

method

8. Once the mince has been fed through into the

casing, you should have one long sausage. Tie off

the end of your long sausage.

9. To create small chipolata style sausages twist your

sausage at 8-10cm intervals.

10. Hang your finished sausages on a loop of string until

excess moisture drains off.

11. Store in the fridge for 12 to 24 hours.

tip

This method for sausage making can be replicated for

other type of sausages too including beef and pork.

One long sausage

Create chocolatas at intervals

cookingTo cook – chocolatas can be grilled of dry fried on a very gentle low heat.

servingBest used as an entrée; serve one or two Chocolatas on a bed of mixed salad leaves (with a little rocket).

 

Drizzle a little balsamic vinegar over the salad and serve.

tipChocolate may burn if the sausages are cooked at a high temperature.

Chocolatas

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