Roast Lamb Offal Sausages

Ingredients:

Lamb offal (hearts, kidneys, liver, lungs)
lamb intestines
1/2 tsp baking powder
4 tbsp fresh marjoram, chopped
salt and black pepper, to taste
120ml olive oil or 100g melted butter
juice of 1 lemon

Method:

Thoroughly clean the lamb intestines with water then drain and place in a bowl with 1/2 tsp baking powder. Cover with water and set aside for at least 1 hour to tenderize.

Drain the intestines and clean the offal of any fat and sinew. Add the intestines to a bowl and mix with salt, pepper and 1 tbsp marjoram. Drizzle with a little oil then toss to combine and set aside.

Add the remaining offal to another bowl and season with the remaining marjoram, salt and black pepper and a little oil. Again set aside to marinate for at least 1 hour.

After this time take about 500g of the intestines into 2cm dice. Set aside. Now cut the other offal into 2cm dice (reserve the remaining intestines). Take a skewer and add a piece of intestine then heart, kidney, liver, lung etc, repeating the process until the skewer is filled. Now take a piece of intestine and thread over the skewer so it covers all the meat. Remove the skewer then tie both ends of the intestine securely so that the contents cannot escape. Repeat this process with the remaining offal.

Transfer the offal sausages to a greased baking dish. Drizzle with the remaining oil and lemon juice then season liberally. Place in an oven pre-heated to 160°C and bake for about 40 minutes, or until cooked through. Every now and then baste the sausages with the pan juices. Serve hot.