500 g lamb flesh.
150 g lamb fat.
1 ea onion.
1/4 ea bun.
2 tb butter.
1 ea lemon.
50 g onion springs

Chop meat and fat, shuffle well. Add finely chopped onion, salt and pepper. Stir thoroughly and leave for 2-3 hours. Later on, soak bun in water, grind meat in the mincer. Add lightly squeezed bun and intermix well. Knead mincemeat carefully. Shape into small sausages and fry on every side in boiling oil. serve hot without any sidedish. Spring onions and lemon slices are served separately.
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