lamb sausage

Name: Lamb Sausage
Yield: 6
Cuisine: American
Ingredients: 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

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This homemade sausage recipe has been passed down for generations.

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(2 ratings)

yield 6

method Grill

Ingredients For lamb sausage

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

How To Make lamb sausage

1
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.
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