Spicy Lamb and Mint Sausage Recipe

Name: Spicy Lamb and Mint Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds lamb shoulder, fat and sinew trimmed, cubed; 1 pound pork fatback, cubed; 1 cup chopped fresh mint; 3 chipotle chiles in adobo sauce, minced (about 2 ounces); 1/4 cup chopped fresh chives; 1 tablespoon freshly ground black pepper; Finely grated zest of 1 orange; Kosher salt; 1/2 cup cold whole milk, chilled; 1/2 cup red wine, chilled; 1 8 -foot hog casing, soaked in water; 30 minutes and then flushed with water; Baguette or crusty rolls, for serving; Crumbled feta cheese, for serving; Roasted red peppers, for serving

Servings: persons

3 pounds lamb shoulder, fat and sinew trimmed, cubed
1 pound pork fatback, cubed
1 cup chopped fresh mint
3 chipotle chiles in adobo sauce, minced (about 2 ounces)
1/4 cup chopped fresh chives
1 tablespoon freshly ground black pepper
Finely grated zest of 1 orange
Kosher salt
1/2 cup cold whole milk, chilled
1/2 cup red wine, chilled
1 8 -foot hog casing, soaked in water
30 minutes and then flushed with water
Baguette or crusty rolls, for serving
Crumbled feta cheese, for serving
Roasted red peppers, for serving

1
Combine the lamb, pork fatback, mint, chipotles, chives, black pepper, orange zest and 2 tablespoons salt in a bowl.
2
Transfer to a large plastic zip-top bag and refrigerate overnight.
3
At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
4
Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer.
5
Refrigerate at least 30 minutes, then return the mixture to the mixer.
6
Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined.
7
Refrigerate until ready to use.
8
Stuff the sausages and, for best results, refrigerate overnight.
9
Before cooking, pierce each sausage several times with a pin.
10
Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes.
11
(You can also pan-fry or broil the sausages.)
12
Slice the sausages lengthwise and serve on a split toasted baguette with crumbled feta and roasted peppers.
13
Photograph by Kat Teutsch

1294

kcal

Calories

Fat

Carbs

117

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 15 ingredients. The key ingredients include: 3 pounds lamb shoulder, fat and sinew trimmed, cubed, 1 pound pork fatback, cubed, 1 cup chopped fresh mint, 3 chipotle chiles in adobo sauce, minced (about 2 ounces), and more.

Yes, Spicy Lamb and Mint 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.

Spicy Lamb and Mint Sausage

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