I thought the sausages were really tasty. My main problem was making them a bit too thick so they took a really long time to cook through when cooking them in a fry pan, so I could try poaching them next time. They would also be great as burgers.
Yield: 6 thick sausages
2 lbs ground lamb
1/4 cup shallots, finely chopped
4 cloves garlic, finely chopped
3 tbsp fresh rosemary, finely chopped
3 tbsp fresh cilantro, finely chopped
3 tbsp fresh parsley, finely chopped
1 tsp ground allspice
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tbsp fennel seeds
1/4 cup dried breadcrumbs
1 tbsp salt
1 tsp pepper
- Mix all ingredients together in a large bowl.
- Cook a small amount of the mixture to test taste and seasoning.
- Moisten the work surface and then cover with a large piece of plastic wrap. Pat it down so that it sticks to the work surface.
- Cut a square piece of plastic wrap and place on top of the one stuck to the work surface.
- Place lamb mixture into a piping bag. Pipe a 1-inch thick tube of the mixture along the bottom of the square plastic wrap, leaving an inch of plastic wrap on the bottom and 2 inches on the sides.
- Roll the plastic wrap over the mixture tightly to form a cylinder. Twist the ends like a tootsie roll and continue to roll the cylinder tighter using the plastic wrap stuck to the work surface to make rolling easier.
- Tightly wrap the whole sausage with more plastic wrap to keep the ends from untwisting.
- Repeat with remaining mixture.
- Refrigerate sausages for an hour to set.
- Cook in a nonstick fry pan on medium-low heat until browned on the outside and cooked through inside.