Tuesday, April 6, 2010

Lamb Sausage

Again, inspired by some lamb sausage made at work, I tried making my own at home. I had no idea what was in the lamb mixture at work, so I had to go to the internet for ingredient ideas, but what I did learn at work was how to roll the sausages, which was probably the more helpful part.

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.

Lamb Sausage
Yield: 6 thick sausages
Print recipe

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
  1. Mix all ingredients together in a large bowl.

  2. Cook a small amount of the mixture to test taste and seasoning.

  3. 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.

  4. Cut a square piece of plastic wrap and place on top of the one stuck to the work surface.

  5. 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.

  6. 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.

  7. Tightly wrap the whole sausage with more plastic wrap to keep the ends from untwisting.

  8. Repeat with remaining mixture.

  9. Refrigerate sausages for an hour to set.

  10. Cook in a nonstick fry pan on medium-low heat until browned on the outside and cooked through inside.

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