Mix with your hands until well blended. Get easy-to-follow, delicious recipes delivered right to your inbox. Using the paddle attachment on your stand mixer, mix the ground meat on low speed, adding the cold red wine. If you plan on stuffing the sausage into casings, refrigerate it for 2 hours. Cook patties on a barbecue (or in a nonstick frying pan or well-oiled skillet) until seared on the outside and cooked through inside, about 8 minutes total. Attach the sausage stuffer to the grinder, and push the damp sausage casing over the tube until about 4 inches is hanging from the end and tie a knot in this piece. Skip. Cut the lamb shoulder and fat into small pieces that will easily fit into your meat grinder, removing any sinew from the meat as you go. In a large bowl combine the meat and fat with the rosemary, salt, garlic, and pepper. Season sausage mixture with salt and pepper if necessary. Form into 2- to 3-inch patties (about 16); do not overwork or sausage will be tough. In this recipe, you mix in additional lamb fat, instead of the more usual pork fat, which is combined with garlic and rosemary and red wine. Cut the lamb shoulder and fat into small pieces that will easily fit into your meat grinder, removing any sinew from the meat as you go. Before grinding, place the bowl from your stand mixer and meat grinder in the refrigerator for 2 hours. Roll the sausage on a damp surface to distribute the filling as evenly as possible, then form the sausage into links by twisting the casings at 6-inch intervals. Rosemary Lamb Sausage Recipes 207,330 Recipes. Yes No No Preference. While the sausage meat is chilling, soak the casings in warm water for 1 hour. Add the chilled mixture to the grinder on low speed, and slowly stuff the sausage casings, trying to minimize the air pockets in the casings. Copyright 2001, Tori Ritchie. Form mixture into 8 small patties. Fry it in a skillet. (If it's your first time at making sausage, ask a friend to help you with this step.). Using the finest grind on your grinder, grind the meat mixture into the chilled bowl. French Lentils with Sautéed Summer Vegetables & Lamb Sausage Blue Apron. 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. Quick Cassoulet MyRecipes. Place the casings in a fine-mesh sieve to drain. Cut lamb and pork fat into 1" chunks. Note the timing of this recipe. Sign up for the Recipe of the Day Newsletter Privacy Policy. I have shared lots of lovely lamb recipes using different cuts of lamb, for example: diced leg of lamb, lamb shanks, lamb mince and lamb chops…but I haven’t yet shared a recipe with lamb sausages. Mix with your hands until well blended. Taste and adjust the seasoning, adding more salt if desired. Otherwise, you can simply shape and wrap the sausages in plastic wrap for later use. All Rights Reserved. You don't have stuff this sausage into cases, but you can form the sausage into patties and wrap them in plastic wrap for when you're ready to cook them. Cover the sausages, and refrigerate for up to 3 days or freeze them. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. The meat mixture needs to sit for 4 to 6 hours or overnight and the bowl needs to be refrigerated for 2 hours, so plan accordingly. As the sausage enters the casing, it should slowly slide off the tube. If you cannot find lamb fat, just use pork fat. You want them to be moist when you fill them. In a large bowl combine the meat and fat with the rosemary, salt, garlic, and pepper. 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. This simple stew is brought to life with a sweet, mildly spiced tomato sauce and rich lamb sausages. The sausage will taste great and you'll know exactly what kind of meat is in them. Take about 1 tablespoon and form a small patty. https://www.seriouseats.com/.../07/sheftalia-pork-lamb-sausage-recipe.html To prepare sausage patties, put meat in a large bowl and add garlic, cilantro, vinegar, paprika, salt, and spices, including a generous grinding of pepper. Lamb sausages are a little harder to track down than other cuts of lamb, but well worth it if you can find them! Cover and refrigerate 4 to 6 hours or overnight. All rights reserved. 1 pound ground lamb or beef, not too lean. To prepare yogurt sauce: In a small bowl, mix yogurt, cilantro, and cumin. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Tuesday Night Cassoulet KitchenAid. Serve drizzled with yogurt sauce. Rinse the casings in cold water, then run water through them, by slipping one end of the casing over the tap and gently turn on the water to let it flow through the casing. Almost any kind of meat can be used for sausage-making, as long as you have the necessary amount of fat added in. Once all the mixture is used up, ease any remaining casing off the tube. If you're stuffing the sausages, proceed to the next step. The mixture will come together in about 2 minutes and be sticky. © 2020 Discovery or its subsidiaries and affiliates. This search takes into account your taste preferences. Stir to mix. Form mixture into 8 small patties. Cover and refrigerate 4 to 6 hours or overnight. Keeping … It definitely evokes the taste of Spain, Provence, Italy, and Greece but without being recognizably any single one of those cuisines. Spread on a tray and freeze for 1 hour until meat is partially, but not completely, frozen. Last updated Nov 16, 2020. Toss with all remaining ingredients except wine and refrigerate for 12 hours. ), The Spruce Eats uses cookies to provide you with a great user experience and for our, Polish Kiełbasa Sausage (Biała Kielbasa) Recipe, A Quick Guide to Sausages From Around the World. Stir to mix. Chill meat grinder and bowl for 1 hour in fridge. With a very tasty bowl of bacon-studded sauerkraut on the side, this is a fantastic winter warmer that takes just an hour to knock together.!) Layer patties on a plate, with each layer separated by parchment or plastic wrap. It's a productive and satisfying activity with delicious results.