Lamb Sausage Recipe

Soak and Rinse

Place natural hog casings in a bowl of cool water and let soak for at least 30 minutes. Rinse each casing by running water through the interior (flush out salt). Keep in water until ready to use.

Chill equipment and meat

Put bowl and mixing tools in the refrigerator or freezer for 15 minutes and keep ground meat cold. If using ice cubes, add them to the water to keep the mix chilled.

Combine spices

In a small bowl, combine kosher salt, black pepper, paprika, ground cumin, dried oregano and red pepper flakes. Mix well so spices are evenly distributed.

Mix aromatics

Add minced garlic and chopped parsley to the ground meats (lamb and pork) in a large chilled bowl.

Add spices and liquid

Sprinkle the spice mix evenly over the meat. Pour cold water (with ice cubes if using) over the mixture. The water helps distribute seasoning and gives the sausage a juicier texture.

Hand-mix to bind

Using clean hands, fold and squeeze the meat mixture repeatedly for about 2–3 minutes until it becomes tacky and binds together. Do not overwork until sticky. Taste a small pan-fried patty to check seasoning and adjust salt or pepper if needed.

Prepare the casings on the stuffer

Slide a soaked casing onto the sausage stuffer tube (or wide funnel) leaving a 6" tail. Tie or clip the end of the casing with kitchen twine if you want individual links, or leave open for continuous coil.

Fill casings

Transfer the sausage mix into the hopper. Fill casings gently, keeping the pressure even to avoid air pockets. Roll the filling forward and let it feed; stop when casing is comfortably full but not overstretched. If air pockets form, prick them with a needle and press out air.

Form links (optional)

Twist the stuffed casing at regular intervals (about 4" long) to form individual links, alternating twist direction between links so they hold. Tie or twist ends as desired.

Rest

Place finished sausages on a tray in the refrigerator and rest uncovered for at least 1 hour (or up to overnight) to let flavors meld and casings firm up.

Pan-sear (for fresh sausages)

Heat a heavy skillet over medium heat and add olive oil. Add sausages (do not crowd) and cook 3–4 minutes per side until browned. Reduce heat to medium-low, add a splash of water or cover, and continue cooking another 6–10 minutes, turning occasionally, until internal temperature reaches 160°F (71°C).

Grill (alternative)

Preheat grill to medium. Grill sausages over indirect to medium heat, turning occasionally, 12–18 minutes, until evenly browned and internal temperature reaches 160°F (71°C).

Rest and serve

Let cooked sausages rest 5 minutes before serving. Serve with lemon wedges or your preferred sides.

Form the mixed sausage into 4–6 patties or a single loaf. Pan-sear as above (3–4 minutes per side then lower heat and finish) or bake in a 375°F (190°C) oven for 20–25 minutes until internal temperature reaches 160°F (71°C). Let rest 5 minutes before serving.