Stove Top Smoker Lamb Sausage a La Prince and Pauper
- Ready In:
- 45mins
- Ingredients:
- 13
- 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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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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