Spicy Lamb Sausage Recipe

Roast tomatoes

Preheat the oven to 400°F (200°C). Cut the plum tomatoes in half lengthwise and place them cut-side up on a rimmed baking sheet. Drizzle with 2 tbsp olive oil, sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper. Roast for 25–30 minutes, until softened and slightly caramelized at the edges. Remove from the oven and allow to cool. When cool, roughly chop and drain any excess juices; measure 1/2 cup for the sausage mixture.

Prepare aromatics and roast peppers (if not using pre-roasted)

If you don't have pre-roasted bell peppers, roast whole peppers over a gas flame or under a broiler until the skin is charred on all sides, then place in a covered bowl for 10 minutes and peel. Remove seeds and finely dice to yield about 3/4 cup total (1/2 cup red + 1/4 cup orange). Finely mince 1/2 cup red onion and mince 2 garlic cloves. Crumble the feta and finely chop herbs (3 tbsp mint, 2 tbsp parsley).

Combine sausage ingredients

In a large bowl, place 1 lb ground lamb. Add the diced roasted peppers (1/2 cup red + 1/4 cup orange), 1/2 cup finely minced red onion, 1/2 cup chopped roasted tomatoes (drained), 1/2 cup crumbled feta, 3 tbsp chopped mint, 2 tbsp chopped parsley, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp crushed red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper. If using, add 1 large egg and 1/4 cup panko breadcrumbs to help bind. Mix gently but thoroughly with your hands or a spoon until evenly combined; avoid overworking to keep the mixture tender.

Form sausages or patties

Divide the mixture into 12 starter-size portions (about 1.3 oz / 38 g each) to make small sausage links or into 6 slightly larger patties for sharing. If using casings and you have a sausage stuffer, stuff according to equipment instructions and twist into 3–4 inch links. If not, shape into compact oblong sausages or round patties, pressing lightly so they hold together.

Cook sausages

Heat 1 tbsp olive oil in a large skillet over medium heat. When the oil shimmers, add the formed sausages or patties in a single layer without crowding (work in batches if needed). Cook 3–4 minutes per side, turning gently, until browned and cooked through (internal temperature 160°F / 71°C for ground lamb). If you made links in casings, you can finish them in a 350°F (175°C) oven for 6–8 minutes after browning to ensure even cooking.

Rest

Transfer cooked sausages to a plate and let rest 3–4 minutes to reabsorb juices.

Arrange the warm sausages or patties on a platter or individual plates. Scatter additional 1/4 cup crumbled feta over the top and garnish with fresh mint leaves. Drizzle with 1 tbsp extra-virgin olive oil and place lemon wedges on the side for squeezing. Serve with toasted pita or crostini (about 12 pieces) for scooping.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or in a 325°F oven until warmed through.