Lamb Sausage Recipe
Make Lamb Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb Sausage Mix
Casing (Optional)
Method
Prepare Lamb Sausage Mix
- 1
Mix Seasonings and Meat
In a large mixing bowl, combine the ground lamb, minced garlic, rosemary, thyme, fennel seeds, paprika, red pepper flakes, black pepper, and kosher salt. Mix thoroughly using your hands to evenly distribute the seasonings.
- 2
Add Ice Water
Pour in the ice water and continue mixing until the sausage mixture becomes sticky and well-emulsified, about 2-3 minutes. This helps bind the mixture and gives the sausage a good texture.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the sausage mix for at least 1 hour (or up to overnight) to allow the flavors to meld.
Stuff Casings (Optional)
- 4
Prepare Casings
If using sausage casings, rinse them thoroughly under cold water and soak in lukewarm water for 30 minutes. Run water through the casings to ensure there are no blockages.
- 5
Stuff the Sausages
Attach the sausage stuffer attachment to a meat grinder or use a manual sausage stuffer. Slide the casing onto the nozzle, leaving about 6 inches hanging off the end. Tie a knot at the end of the casing. Feed the chilled sausage mixture through the stuffer and into the casing, being careful not to overfill. Twist sausages into desired lengths (typically 6 inches).
- 6
Prick Air Bubbles
Use a pin or needle to prick any visible air pockets in the sausages to prevent bursting during cooking.
- 7
Rest the Sausages
Place the sausages on a tray and refrigerate, uncovered, for at least 1 hour to help them dry slightly and hold their shape.
Cooking Instructions
- 8
Cook the Sausages
To cook, grill the sausages over medium heat or pan-fry them in a lightly oiled skillet, turning occasionally, until browned and cooked through (internal temperature of 160°F), about 10–12 minutes. Alternatively, you can bake them at 375°F for 20–25 minutes, turning once halfway through.
