Got my lamb sausages from TheMeatClub ! It's surprisingly not gamey! I know of people who really dislike the gamey taste of lamb, but this was really fine! Could be due to their meat being flown directly from the Aussie farms. TMC does delivery straight to your doorstep which means you don't have to make a run to the supermarket! You know how while you're out and about and need to buy meat back? But you have to start planning when you can actually purchase the meat and how long you can keep it out for because you still got lots to do like catch a movie, shop around, eat...blahblahblah. At least, with your choice of meats that get delivered to your home every month, you wont have to worry anymore. Great for ppl who gets easily distracted every time I'm out on a meat-run. MUAHAHA.
You can really taste the freshness! Even the texture and the feel of the raw sausages differs from the ones you normally purchase at the grocery stores. I was quite busy touching the raw sausages cos it really feels quite tender...if you know me, I love to touch my food. AHAHAH. I had to be stopped before I went crazy on it.
Plus these sausages are so easy to serve at home because they're so good on their own you don't really need to do anything to them but just pan fry/bake them. But if you want to impress your friends during potluck or dinner parties...and don't want to just fry them because they don't exactly showcase your "culinary skills"...you should try these sausage stuffed mushrooms. You can easily pass make these and impress your friends with culinary skills (; I made these as appetisers for our usual weekend dinner. Not much of a hassle and it helps fill up the boys' tummies with more food and meat.
LAMB SAUSAGE STUFFED MUSHROOMS
Prep time: 20 mins
Cook time: 20 mins
Ingredients
2 sausages
1/2 red capsicum, diced finely
1/2 a medium sized yellow onion, diced finely
Grated parmesan cheese
Black pepper and salt, to season
12 swiss brown button mushrooms (or you can use portobello mushrooms as well)
Preheat oven to 180 deg cel.
Wash and remove the stalks of the mushrooms. Lay them out on a baking tray.
In a frying pan over medium heat, pan fry the sausages (without oil) till brown and puffy. Let cool.
Then, dice the sausages finely and mix in onion and capsicum. Season with black pepper and salt.
Stuff the mixture into the mushrooms and grate generous amount of parmesan cheese over the mushrooms.
Bake for about 20 mins or until mushrooms are cooked and cheese turns brown.