Lamb Sausage

Rating:

(2 votes) 5 2

This homemade sausage recipe has been passed down for generations.

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Necedah, WI

Serving Size / Yield

6 pounds

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
  • 2 Tbs. 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

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Directions

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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