How To Cook Lamb Sausage Recipes

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LAMB SAUSAGE



Lamb Sausage image

This is a lamb sausage recipe that I stumbled upon which is a departure from the expected Middle-Eastern/Arabic or the handful of Scots and Irish recipes available. It definitely evokes the taste of Spain, Provence, Italy, and Greece but without being recognizably any single one of those cuisines.

Provided by Joe Schroeter

Categories     Lamb/Sheep

Time P1DT30m

Yield 3 lbs. sausage

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 1340.4, Fat 113.8, SaturatedFat 53.4, Cholesterol 282.7, Sodium 1319.5, Carbohydrate 7.5, Fiber 1.7, Sugar 0.7, Protein 54.2

LAMB SAUSAGE



Lamb Sausage image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 10 servings

Number Of Ingredients 25

8 cups beef broth
8 cups port wine
7 bay leaves
5 cinnamon sticks
1/4 cup whole peppercorns (mixed colors)
1 onion, halved, skin on
3 tablespoons kosher salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cumin
3 pounds ground leg of lamb
6 whole eggs
1 cup heavy cream
1/4 cup extra-virgin olive oil
3 cups chopped pistachios
1/4 cup shallots, minced
1/4 cup garlic, minced
1 cup finely chopped fresh rosemary leaves
1/4 cup port
1 tablespoon ground allspice
1 tablespoon ground cumin
1 teaspoon ground nutmeg
1 tablespoon kosher salt
1 teaspoon coarse ground black pepper
Dried bread crumbs

Steps:

  • To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.
  • To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.

SPICY LAMB AND MINT SAUSAGE



Spicy Lamb and Mint Sausage image

Provided by Michael Symon : Food Network

Time 1h45m

Yield 15 six-inch links

Number Of Ingredients 15

3 pounds lamb shoulder, fat and sinew trimmed, cubed
1 pound pork fatback, cubed
1 cup chopped fresh mint
3 chipotle chiles in adobo sauce, minced (about 2 ounces)
1/4 cup chopped fresh chives
1 tablespoon freshly ground black pepper
Finely grated zest of 1 orange
Kosher salt
1/2 cup cold whole milk, chilled
1/2 cup red wine, chilled
1 8-foot hog casing, soaked in water 30 minutes and then flushed with water
1 8-foot hog casing, soaked in water 30 minutes and then flushed with water
Baguette or crusty rolls, for serving
Crumbled feta cheese, for serving
Roasted red peppers, for serving

Steps:

  • Combine the lamb, pork fatback, mint, chipotles, chives, black pepper, orange zest and 2 tablespoons salt in a bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
  • At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
  • Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
  • Stuff the sausages and, for best results, refrigerate overnight.
  • Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Slice the sausages lengthwise and serve on a split toasted baguette with crumbled feta and roasted peppers.

LAMB SAUSAGE PATTIES WITH FRESH MINT, FETA, AND GARLIC



Lamb Sausage Patties with Fresh Mint, Feta, and Garlic image

Provided by Molly Wizenberg

Categories     Garlic     Bake     Low Carb     Low Cal     Feta     Mint     Ground Lamb     Pan-Fry     Healthy     Bon Appétit

Yield Makes 12 sausages

Number Of Ingredients 6

1 1/2 pounds ground lamb shoulder
2 large garlic cloves, pressed
1 1/2 teaspoons coarse kosher salt
1/3 cup crumbled feta cheese
1 tablespoon finely chopped fresh mint
1 tablespoon extra-virgin olive oil

Steps:

  • Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.
  • Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
  • Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.

LAMB SAUSAGE PASTA



Lamb Sausage Pasta image

This hearty pasta dish made with fresh lamb sausage, rigatoni pasta and tomato basil sauce is ready to dig into in only 20 minutes.

Provided by Inspired Taste

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

1 package (1 lb) rigatoni pasta
1 tablespoon vegetable oil
1 lb fresh lamb sausage
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1/4 cup shaved Parmesan cheese
1/4 cup torn fresh basil leaves

Steps:

  • Heat stockpot of salted water to boiling. Add pasta; cook as directed on package.
  • In 12-inch skillet, heat oil over medium heat. Add sausage; cook about 10 minutes, turning once, until golden brown and no longer pink (160°F). Remove sausage from skillet to plate.
  • In same skillet, heat pasta sauce to a simmer, scraping bottom of skillet to lift brown pieces leftover from cooking sausage.
  • Add 1/4 cup pasta water and the drained cooked pasta; toss. Cook 1 minute. Transfer to large serving platter. Top with sausage, cheese and basil.

Nutrition Facts : ServingSize 1 Serving

SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI



Spicy Lamb Sausage With Grilled Onions and Zucchini image

This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 24 (2-ounce) sausages, 6 to 8 servings

Number Of Ingredients 29

3 pounds ground lamb, or a mixture of half lamb and half beef or veal
2 teaspoons toasted cumin seeds
2 teaspoons toasted coriander seeds
1 teaspoon black peppercorns
6 allspice berries
2 teaspoons salt, more as needed
1/2 teaspoon cayenne
Pinch cinnamon
4 tablespoons mild paprika
8 large garlic cloves, smashed to a paste
1/2 teaspoon toasted cumin seeds
1/2 teaspoon toasted coriander seeds
1/2 teaspoon toasted caraway seeds
1 teaspoon paprika
Cayenne, to taste
2 garlic cloves, smashed to a paste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
4 tablespoons olive oil
2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices
Olive oil
Salt and pepper
4 medium zucchini, in 1/2-inch lengthwise slices
2 heads bibb or other lettuce, washed
3 or 4 large ripe tomatoes, cut in wedges
2 tablespoons roughly chopped cilantro
2 tablespoons roughly chopped mint
Pita breads, optional

Steps:

  • To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
  • To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
  • Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
  • Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.

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