Lamb Sausage

Russ Myers


This homemade sausage recipe has been passed down for generations.

pinch tips: How to Tie a Roast







2 1/2 lbs. lean pork
1 1/2 lbs. lean lamb
3/4 lbs. lean beef
1 1/2 lbs. pork fat
1 C. chopped sun-dried tomatoes, rehydrated and drained
1/2 C. toasted pine nuts
1 sm. onion, chopped
1/4 C. olive oil
2Tbs. tomato paste
1 Tbs. minced garlic
1 Tbs. fresh cilantro, chopped
1 Tbs. fresh mint, chopped
1 Tbs. fresh parsley, chopped
3 Tbs. salt
2 tsp. coarsely ground pepper
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. ground red (cayenne) pepper
1/2 C. red wine
2 eggs

Directions Step-By-Step

Cut meats and fat into 1-inch cubes. In bowl, combine sun-dried tomatoes and remaining ingredients except wine and eggs. Add meat and toss. Cover and refrigerate overnight. Whisk wine and eggs; pour over meat and stir to combine. Fit meat grinder with medium-grind plate; grind meat. Refit with a fine-grind plate and regrind. Shape meat mixture into patties about 1 inch thick. Grill or saute until cooked.

About this Recipe

Main Ingredient: Lamb
Regional Style: American
Other Tag: Heirloom