Lamb Sausage Recipe

Name: Lamb Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups beef broth; 8 cups port wine; 7 bay leaves; 5 cinnamon sticks; 1/4 cup whole peppercorns (mixed colors); 1 onion, halved, skin on; 3 tablespoons kosher salt; 1 teaspoon ground nutmeg; 1 teaspoon ground allspice; 1 teaspoon ground cumin; 3 pounds ground leg of lamb; 6 whole eggs; 1 cup heavy cream; 1/4 cup extra-virgin olive oil; 3 cups chopped pistachios; 1/4 cup shallots, minced; 1/4 cup garlic, minced; 1 cup finely chopped fresh rosemary leaves; 1/4 cup port; 1 tablespoon ground allspice; 1 tablespoon ground cumin; 1 teaspoon ground nutmeg; 1 tablespoon kosher salt; 1 teaspoon coarse ground black pepper; Dried bread crumbs

Servings: persons

8 cups beef broth
8 cups port wine
7 bay leaves
5 cinnamon sticks
1/4 cup whole peppercorns (mixed colors)
1 onion, halved, skin on
3 tablespoons kosher salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cumin
3 pounds ground leg of lamb
6 whole eggs
1 cup heavy cream
1/4 cup extra-virgin olive oil
3 cups chopped pistachios
1/4 cup shallots, minced
1/4 cup garlic, minced
1 cup finely chopped fresh rosemary leaves
1/4 cup port
1 tablespoon ground allspice
1 tablespoon ground cumin
1 teaspoon ground nutmeg
1 tablespoon kosher salt
1 teaspoon coarse ground black pepper
Dried bread crumbs

1
To make the poaching liquid: In a shallow 3-quart pot, add all ingredients.
2
Bring to a simmer.
3
To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands.
4
Cut cellophane into 8 by 8-inch squares.
5
Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape.
6
Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages.
7
Let cool in refrigerator for 15 minutes.
8
Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.

2025

kcal

Calories

128

Fat

132

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 8 cups beef broth, 8 cups port wine, 7 bay leaves, 5 cinnamon sticks, and more.

Yes, Lamb Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Sausage

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