Recipe by Joe Schroeter
This is a lamb sausage recipe that I stumbled upon which is a departure from the expected Middle-Eastern/Arabic or the handful of Scots and Irish recipes available. It definitely evokes the taste of Spain, Provence, Italy, and Greece but without being recognizably any single one of those cuisines.
- 2 1⁄2 lbs lamb
- 1⁄2 lb pork fat
- 4 tablespoons fresh rosemary, minced
- 2 teaspoons cracked black pepper
- 1 tablespoon dried thyme
- 25 g fresh garlic, minced
- 10 g juniper berries, cracked and chopped
- 1 teaspoon spanish hot paprika
- 2 teaspoons kosher salt
- 1 cup red wine, reduced to 1/2 c
Directions See How It's Made
- Cut lamb and pork fat into 1" chunks. Toss with all remaining ingredients except wine and refrigerate for 12 hours. Spread on a tray and freeze for 1 hour until meat is partially, but not completely, frozen. Chill meat grinder and bowl for 1 hour in fridge.
- Grind using a 1/8th inch die. Add reduced wine, and stir to mix. Stuff into medium pork casings.
- Sausage is really easy to make, especially if you have a Kitchen Aid stand mixer. Get the grinding and stuffing attachments.