Lamb Sausage
- Ready In:
- 24hrs 30mins
- Ingredients:
- 10
- Yields:
-
3 lbs. sausage
ingredients
- 2 1⁄2 lbs lamb
- 1⁄2 lb pork fat
- 4 tablespoons fresh rosemary, minced
- 2 teaspoons cracked black pepper
- 1 tablespoon dried thyme
- 25 g fresh garlic, minced
- 10 g juniper berries, cracked and chopped
- 1 teaspoon spanish hot paprika
- 2 teaspoons kosher salt
- 1 cup red wine, reduced to 1/2 c
directions
- Cut lamb and pork fat into 1" chunks. Toss with all remaining ingredients except wine and refrigerate for 12 hours. Spread on a tray and freeze for 1 hour until meat is partially, but not completely, frozen. Chill meat grinder and bowl for 1 hour in fridge.
- Grind using a 1/8th inch die. Add reduced wine, and stir to mix. Stuff into medium pork casings.
- Sausage is really easy to make, especially if you have a Kitchen Aid stand mixer. Get the grinding and stuffing attachments.
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