Lamb Andouille Recipe

Chill ingredients

Place the cubed lamb and pork in the freezer for 20–30 minutes until firm but not frozen solid. Keep the ice water and mixing bowl chilled in the freezer as well; cold ingredients help the meat emulsify cleanly.

While meat chills, soak hog casings in warm water for 30–60 minutes, then rinse inside and out under running water. Keep casings in a bowl of lightly salted water until ready to use.

In a small food processor or with a mortar and pestle, combine garlic, smoked paprika, calabrian chili paste, cayenne, ground coriander, dried oregano, brown sugar, black pepper, and apple cider vinegar. Pulse to form a smooth, slightly thick paste (about 30–60 seconds). Scrape down sides and chill briefly if warmed.

Set up a coarse grind plate (about 8–10 mm) on a meat grinder. Working in batches, pass the chilled lamb and pork through the grinder into a large chilled bowl. If using a food processor, pulse in small batches, but be careful not to generate heat.

Add the seasoning paste and kosher salt to the ground meat. Gradually pour in the ice water and the cooled melted pork fat or clarified butter. Mix with clean hands or a sturdy spoon until the mixture is sticky and cohesive, about 3–5 minutes. Test seasoning by pan-frying a 1-inch patty: adjust salt, heat (cayenne), or sweetness as needed.

Fit cooked and rinsed casings onto the sausage stuffer tube, leaving a few inches loose at the end. Fill the stuffer with the sausage mixture, keeping pressure steady and avoiding air pockets. Fill casings to a medium firmness; tie off the end in a knot or with butcher's twine.

Form links by twisting at desired lengths (about 4–5 inches). Alternate twist directions between links to keep them from unwinding. Prick any visible air bubbles with a sterile needle and gently press out air.

Preheat a deep skillet or pot of water with white wine or water to 165°F (74°C) — just below simmer. Gently add the sausages and poach until they reach an internal temperature of 150°F (66°C), about 12–16 minutes depending on thickness. Keep the temperature steady to avoid casing split.

Remove sausages and chill briefly on a rack. To finish, heat neutral oil in a skillet over medium-high heat. Pan-sear sausages, rolling to brown evenly, about 2–3 minutes per side, until nicely browned and caramelized. Alternatively, grill over medium heat for the same effect.

Let sausages rest 5 minutes before slicing. Serve warm. Store any leftovers refrigerated up to 3–4 days or freeze for up to 3 months.