Lamb Breakfast Sausage Recipes

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FRESH BREAKFAST SAUSAGE



Fresh Breakfast Sausage image

These from-scratch breakfast-sausage patties are an easy and great way to avoid preservatives and additives.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

1/2 pound ground pork
3/4 teaspoon dried sage, crumbled (or 1 teaspoon chopped fresh sage leaves)
1/4 teaspoon dried thyme, crumbled (or 1/2 teaspoon chopped fresh thyme leaves)
1 1/2 teaspoons pure maple syrup
Ground nutmeg
Coarse salt and ground pepper
1/2 teaspoon vegetable oil

Steps:

  • In a small bowl, mix together pork, sage, thyme, maple syrup, pinch of nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide mixture into 4 patties (about 3 tablespoons each).
  • In a medium skillet, heat oil over medium-high. Add patties and cook until browned, about 1 minute. Reduce heat to medium and flip patties. Cover and cook until cooked through, 5 to 8 minutes.

Nutrition Facts : Fat 9 g, Protein 10 g

FARMER'S WIFE'S BREAKFAST



Farmer's Wife's Breakfast image

Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.

Provided by Magdalena Wszelaki

Categories     HarperCollins     HarperCollins     Breakfast     Lamb     Ground Lamb     Leafy Green     Avocado

Yield 2 servings with leftover patties

Number Of Ingredients 16

Lamb sausage patties:
1 pound ground lamb
2 tablespoons ground fennel seed
2 tablespoons apple cider vinegar
2 tablespoons coconut aminos
1 teaspoon smoked sea salt
1 tablespoon ghee, divided
Salad:
2 handfuls of greens such as arugula, mizuna, baby kale, or baby spinach
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Dash of sea salt
Sides:
1 ripe avocado, peeled, pitted, and sliced
1 cup store- bought sauerkraut
1/2 cup fresh pomegranate seeds

Steps:

  • To make the patties, in a large bowl, knead together the lamb, fennel seed, apple cider vinegar, coconut aminos, and salt. Using your hands, form the mixture into twelve patties.
  • In a skillet over medium- high heat, heat 1 1/2 teaspoons ghee. Place six patties in the hot skillet and fry for 4 minutes or until brown. Flip and fry for 3 minutes. Set aside. Add the remaining ghee to the skillet and fry the remaining patties.
  • To make the salad, in a medium bowl, toss the greens with the olive oil, lemon, and salt until well coated. To serve, place half the salad on each plate and top with two patties and half the avocado, sauerkraut, and pomegranate seeds. Store the remaining patties for the next day's breakfast.

BREAKFAST SAUSAGE



Breakfast Sausage image

Makes a delicious, homemade breakfast sausage using ground pork and an assortment of spices.

Provided by Lee Fogle

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 25m

Yield 6

Number Of Ingredients 8

2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

Steps:

  • In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
  • Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
  • Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

Nutrition Facts : Calories 409 calories, Carbohydrate 2.7 g, Cholesterol 109 mg, Fat 32.2 g, Fiber 0.3 g, Protein 25.6 g, SaturatedFat 11.9 g, Sodium 861.2 mg, Sugar 2.2 g

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.

LAMB SAUSAGES



Lamb Sausages image

Serve these quick-to-prep sausages with our Smoky Pinto Beans.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 3

1 tablespoon olive oil
6 lamb sausages
Lime wedges, for serving

Steps:

  • Heat oil in a large skillet over medium heat until hot but not smoking. Cook sausages, turning, until well browned but still slightly pink in center, about 12 minutes. Cut sausages on the diagonal into thirds. Serve with lime wedges.

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