Rosemary Red Wine Lamb Sausage
Rosemary and red wine are the perfect complements for lamb, and this sausage cooks up moist and flavorful.
Servings: 5 lbs Sausage
Ingredients
- 4 lbs Lamb meat cubed (shoulder or leg)
- 1 lb Lamb Fat
- 1 cup red wine
- 1/4 cup fresh rosemary leaves minced
- 10-12 garlic cloves pressed
- 1 Tbsp black pepper coarsely ground
- 1 1/2 Tbsp salt adjust to taste
- sheep casings
- Or hog casings
Instructions
- Chop the meat and fat into chunks (about 1-2''), mix with spices, salt, and wine. Place in the refrigerator overnight.
- The next day, move the meat to the freezer for about 1-2 hours until it's very cold (or partially frozen). Place a large bowl in the freezer with it.
- Grind the meat using a coarse die, letting it come out into the cold bowl from the freezer. Keeping the meat cold is important for the final texture.
- Place the ground meat in a stand mixer (ie. kitchen aid) and mix on low with the paddle for about 1 minute to help the meat come together (again, for good texture). This can also be done by hand if you don't have a mixer.
- Stuff the meat into sausage casings, either pork or sheep based. Twist to divide into individual links, or keep as one whole rope sausage.
Notes
For the wine, we're using Côtes du Rhône because it's our favorite, but really any decent red will work great.
It's important to keep the meat cold so that the fat doesn't melt. If the fat melts during grinding and stuffing, the texture of the finished sausage will be dry.