These homemade lamb sausages offer a robust and aromatic flavor profile, perfectly balancing the rich taste of lamb with the heat of cayenne and earthiness of cumin. The addition of pork and fatback ensures a juicy, tender texture that prevents the patties from drying out during cooking. Ideal for grilling, pan-frying, or adding to skewers, these sausages are a versatile centerpiece for weeknight dinners or weekend gatherings. The spice blend can be adjusted to suit your heat preference, making them customizable for any palate. Serve with crusty bread and a fresh salad for a complete, satisfying meal that highlights the natural flavors of high-quality meat.
Lamb Sausage
Description
These homemade lamb sausages offer a robust and aromatic flavor profile, perfectly balancing the rich taste of lamb with the heat of cayenne and earthiness of cumin. The addition of pork and fatback ensures a juicy, tender texture that prevents the patties from drying out during cooking. Ideal for grilling, pan-frying, or adding to skewers, these sausages are a versatile centerpiece for weeknight dinners or weekend gatherings. The spice blend can be adjusted to suit your heat preference, making them customizable for any palate. Serve with crusty bread and a fresh salad for a complete, satisfying meal that highlights the natural flavors of high-quality meat.Ingredients
Directions
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Grind the lamb, pork, and fatback together using a meat grinder or ask your butcher to prepare a coarse grind.
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In a small bowl, whisk together the cayenne pepper, cumin, garlic powder, salt, and 4 tablespoons of water to create a spice slurry.
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Place the ground meat mixture into a large mixing bowl.
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Add 2 tablespoons of the spice slurry to the meat and knead thoroughly with your hands until evenly distributed.
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Shape the mixture into patties or stuff into sausage casings as desired.
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Heat a skillet over medium heat and add a small amount of water.
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Place the sausages in the skillet, cover, and cook for 5 minutes to steam through.
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Remove the lid and continue cooking, turning occasionally, until the sausages are browned and no pink remains inside.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 195.4kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 5.3g27%
- Cholesterol 62.2mg21%
- Sodium 1997.3mg84%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.5g2%
- Sugars 0.1g
- Protein 17.8g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Spice Level: The recipe calls for 2 tablespoons of the spice mix for a "fairly hot" result. For milder sausages, start with 1 tablespoon, fry a small test patty, and taste before mixing the rest. You can always add more spice, but you cannot remove it.
Storage: Uncooked sausage patties can be refrigerated for up to 2 days or frozen for up to 3 months. If freezing, place parchment paper between patties to prevent sticking.
Variations: For a milder flavor profile, reduce the cayenne or omit it entirely, substituting with additional cumin or smoked paprika.
