ITALIAN LAMB SAUSAGE RECIPES

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LAMB MASALA SAUSAGE RECIPE | BON APPÉTIT



Lamb Masala Sausage Recipe | Bon Appétit image

Want to know more about how the (homemade) sausage is made? Watch the step-by-step video here.

Provided by The Meat Hook

Yield Makes 12–14 links; about 4 lb. Servings

Number Of Ingredients 12

1 4-lb. skinless, boneless lamb shoulder
30 grams* kosher salt
2 tablespoons smoked paprika
1 tablespoon garam masala
2 teaspoons ground turmeric
1 teaspoon cayenne pepper
3 tablespoons finely grated peeled ginger
1 tablespoon finely grated garlic
½ cup finely chopped fresh cilantro
2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded
*To bind, sausage needs an exact salt-to-meat ratio by weight. No scale? Use 3 Tbsp. Diamond Crystal kosher salt or 2 Tbsp. plus 2 tsp. Morton coarse kosher salt.
KitchenAid with food grinder attachment and sausage stuffer kit (or grinding and stuffing equipment of choice); sausage pricker or T-pin

Steps:

  • Chill all grinder parts, including die with ¼” holes, in freezer until very cold, about 1 hour. Chill a large stainless-steel bowl in refrigerator until cold. Place lamb in a single layer on 2 plastic wrap–lined baking sheets; cover and freeze until meat is very firm but not frozen, about 1 hour.
  • Combine salt, paprika, garam masala, turmeric, and cayenne in a small bowl; set spice mixture aside.
  • Grind lamb on high speed, 3–4 pieces at a time, into chilled bowl (keep second baking sheet in freezer until ready to use). If grinder clogs (meat will look pink, not red and white), clean die and cutter before continuing.
  • Add ginger and garlic and mix gently with your hands just to begin to distribute, about 20 seconds. Sprinkle spice mixture evenly over lamb and knead, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.
  • Add cilantro and mix gently with your hands just to begin to distribute, about 20 seconds, then add 3 Tbsp. cold water; knead until mixture holds together and is very stiff (it will spring back when pressed), about 1 minute. (Don’t overmix or sausage will be crumbly.)
  • Form ¼ cup sausage mixture into a 3”-diameter patty; press into palm. Extend hand with meat, palm facing down. If meat sticks for at least 5 seconds, it is sufficiently mixed. If not, continue to knead in 15-second intervals until it passes the palm test.
  • Wrap patty in a small sheet of foil to form a flat packet. Cover and chill remaining mixture.
  • Cook foil-wrapped patty in a small skillet (not nonstick) over medium-low heat until meat is cooked through, about 4 minutes per side. Let rest 2 minutes.
  • Unwrap patty and cut in half; it should hold together. If not, save for another use—like pasta sauce!—and try again.
  • Place casings in a large bowl under cold running water and let sit, allowing water to overflow and flushing water through casings (take care not to tangle!) until softened, about 2 minutes. Slide 1 casing onto stuffer nozzle, leaving a 6” overhang (do not tie). If casing is too long or tangles, cut in half and work with 1 piece at a time.
  • Pack a handful of sausage mixture very lightly into stuffer. Working with a partner and with stuffer on high speed, use plunger to push meat through, gradually filling casing; gently slide filled casing off nozzle onto a baking sheet as you go.
  • Fill casing firmly but don’t overstuff (mixture will tighten when links are twisted, and overfilled casings will burst when cooked). As casing fills, lightly prick air bubbles with sausage pricker. Leave at least 6” of empty casing at the end. Repeat with remaining casing and sausage mixture.
  • Tie off 1 end of casing, making knot flush with meat. Starting 6” from knot, pinch off a 6” length, squeezing on both sides. Twist link toward you 2 rotations. Starting 6” from link, pinch off another 6” length, squeezing on both sides, and twist link away from you 2 rotations. Repeat, alternating direction of twists, until you can’t make another 6” sausage. Squeeze out extra meat; tie off casing.
  • Note: If casing bursts, pinch off on both sides of tear, squeeze out meat in the middle, and tie off casing. Begin again as from the start.
  • Prick each sausage link in 3 places with sausage pricker (this helps prevent bursting). Arrange links on a parchment-lined baking sheet and chill, uncovered, to dry out casings, at least 12 hours.
  • Using kitchen shears, cut casing between links to separate.
  • DO AHEAD: Sausage mixture can be made 4 hours ahead (longer and meat will begin to cure); chill. Sausages can be made 3 days ahead. Cover and chill. Alternatively, freeze on baking sheet until frozen, then store in resealable plastic freezer bags up to 3 months. Defrost 12 hours in refrigerator before cooking.

LAMB SAUSAGE RECIPE - FOOD.COM



Lamb Sausage Recipe - Food.com 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.

Total Time 24 hours 30 minutes

Prep Time 24 hours

Cook Time 30 minutes

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, FatContent 113.8, SaturatedFatContent 53.4, CholesterolContent 282.7, SodiumContent 1319.5, CarbohydrateContent 7.5, FiberContent 1.7, SugarContent 0.7, ProteinContent 54.2

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LAMB SAUSAGE RECIPE - FOOD.COM
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.
From food.com
Total Time 24 hours 30 minutes
Calories 1340.4 per serving
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