Lamb Sausage

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.

Cooking Method: Frying

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 14

Calories: 195.4

Dietary: Gluten-free

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

2 pound Lamb, fat removed
1 pound Pork
1/4 pound Fresh fatback
2 tablespoon Cayenne pepper
1 tablespoon Cumin
1/2 teaspoon Garlic powder
2 teaspoon Salt

Directions

1
Grind the lamb, pork, and fatback together using a meat grinder or ask your butcher to prepare a coarse grind.
2
In a small bowl, whisk together the cayenne pepper, cumin, garlic powder, salt, and 4 tablespoons of water to create a spice slurry.
3
Place the ground meat mixture into a large mixing bowl.
4
Add 2 tablespoons of the spice slurry to the meat and knead thoroughly with your hands until evenly distributed.
5
Shape the mixture into patties or stuff into sausage casings as desired.
6
Heat a skillet over medium heat and add a small amount of water.
7
Place the sausages in the skillet, cover, and cook for 5 minutes to steam through.
8
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.

Keywords: lamb, sausage, pork, cayenne, cumin, garlic, homemade, patties, spicy, grilling, pan-fry, fatback, seasoning, meat, dinner, protein

Read it online: https://www.chefs-mate.com/recipe/lamb-sausage/