Stove Top Smoker Lamb Sausage a La Prince and Pauper
Ready In: 45 mins
Serves: 4
Ingredients
- 1 lb ground lamb
- 1 lb ground pork
- 1⁄4 lb bacon (partially frozen and finely diced)
- 1 egg
- 2 tablespoons minced garlic
- 2 tablespoons marjoram
- 2 tablespoons salt
- 1⁄2 tablespoon pepper
- 4 hog casings
- oak pecan, and apple wood chips
- puff pastry (Pepperidge Farm, available in most grocery stores)
- 1 cup Dijon mustard
- 1⁄2 cup honey
Directions
- Mix in a bowl the lamb, pork, bacon, egg, garlic, marjoram, salt and pepper.
- When well mixed, stuff into the casing and make into 3 1/2-inch sausages.
- Preheat smoker on medium heat and smoke the sausage for 15 minutes using 1/2 tablespoon each of oak, pecan and apple wood chips. Remove and chill (this can be done in advance).
- Cut pastry into 4-inch squares, place sausage in the center, and fold pastry over sausage and seal.
- Brush oil on cookie sheet and bake in preheated 425º oven for 15 minutes (until golden brown).
- Warm Dijon mustard and honey in a saucepan and serve with sausage cut into 1/2-inch pieces.
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