Hi, I thought I'd share this old recipe. We used to raise a few lambs to put up when the kids were younger. As a result I tended to put up some "convenient" food fast and easy to prepare. I cut this down to just 10 lbs for ya'll.
QuoteMama TJ's Lamb Sausage
I've used this with lamb as well as mutton.
10 lbs ground fresh butchered lamb—can use 50% pork ( I don't know about using store bought as far as fat %...I'm guessing my lamb had about 30% fat from butcher) *hint frozen ground meat doesn't work as well as just doing this from fresh butcher meat
20 cloves crushed garlic
5 tsp freshest ground cinnamon
5 tsp freshest ground allspice (some prefer less of this)
5 tsp red pepper flakes (or less)
Grated peel of 5 oranges (wash well to remove wax, or anything else)
1 –3 Tsp of COARSE CRACKED Black Peppercorns ( put in baggie...use heavy pot to crush them against counter) Don't pack spoon. Suggest starting with low amount if planning to feed kids.
About 2 ½ cups red wine (I like merlot but white zinfandel works well )
Put all into a large bowl and mix well with hands. (cold hands and cold meat helps)
Don't use a paddle mixer...makes for a tough sausage.
Refrigerate tightly covered for at least 2 days to marry the flavor (or up to 5 days if your hand shaping).
Stuff into casing if you wish...then package for freezing...or hand shape into 12 in sausages for freezing or cook as below. I like to put each log not touching onto large sheet pan then partially freeze then wrap with freezer wrap for long storage.
To serve, if hand shaped...cut into 1 in patties and pan fry medium or broil at low. (remember lamb fat burns at lower temp...so cook them accordingly) I prefer medium doneness. IF pressed for time I have been known to stick whole log(s) into pan frozen and baked as a meat loaf when doing the soccer mom shuffle.
If in casings...use a braising method...lightly sear...add a little water or wine and cover till liquid almost evaporates, place on plate and deglaze pan if you wish and pour any drippings on top.
Sounds great! I don't get lamb very often it's very pricey up here. I try to stick the the meats i the $2.50 to $4/lb range if posible and lamb is always $7 to $8/lb range here. I will keep my eye open though thank you!
Try the cinnamon and orange and other spices in a lamb pattie or two if you want to try out a small amount to see if you like those flavors. I was reluctant to at first try it as written...but it was much better adding all the orange and cinnamon.
A juicey sausage on a bun with mayo, cucumber wedges, and alfalfa sprouts is tasty!
It will be a few years before I can start raising a momma lamb and get some piggies...Hopefully I'll have the mobility to keep them all out of the brambles!
Store bought Lamb doesn't sell well up here for some reason...so I can frequently get a good deal on Mon early morning, for any roasts, chops or organic grass feed lamb marked down 50% cause what doesn't sell Fri-Sun they try to get rid of on Mon cause it just won't sell. SO I was able to get some fresh(not froze) ground enough to make 4 lbs of sausage...so that was a treat. Still it cost $3.00lb at mark-off.
I think it cost me 35c lb the last time I had a couple of lambs to butcher including the packaging for we didn't have any feed cost.
I use a lot of citris for seasoning so that part is not a problem. Getting the lamb is though! ;D