Ingredients
Equipment
Method
Preparation Steps:
- Start by cutting the lamb into small chunks. This will make it easier to grind. Make sure to remove any excess fat or sinew if preferred, but a little fat can enhance the flavor and juiciness of your sausage.
- Place the meat chunks in the freezer for about 30 minutes. Chilling the meat helps it grind more easily and results in a better texture for your sausage.
- Using your meat grinder, grind the chilled lamb into a large mixing bowl. If you prefer a finer texture, run the meat through the grinder a second time.
- Add the sea salt, black pepper, cinnamon, allspice, brown sugar, nutmeg, and garlic powder to the ground lamb. Mix thoroughly with your hands or a spoon, ensuring that the spices are evenly distributed throughout the meat.
- If you're using natural lamb casings, rinse them under cold water and soak them in water for about 30 minutes to make them more pliable. If you are using synthetic casings, follow the package instructions.
- Attach the sausage stuffer to your grinder or use a standalone stuffer. Slide the casing onto the stuffer and tie a knot at the end. Fill the casing carefully with the lamb mixture, being careful not to overstuff. Leave a little space at the end for tying off.
- Once the casing is filled, twist sausages into your desired lengths. Tie off the ends securely with string or twist the casing to separate links.
- Let the sausages rest in the refrigerator for at least an hour before cooking. This allows the flavors to meld together beautifully.
- Cook the lamb sausages on a grill, in a skillet, or in the oven until they reach an internal temperature of 160°F (71°C). Enjoy them hot, or use them in your favorite recipes!
Notes
- Use high-quality lamb for the best flavor.
- Experiment with different spices to customize your sausage.
- Chill your equipment for easier sausage stuffing.