LAMB SAUSAGE
Steps:
- To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.
- 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. Cut cellophane into 8 by 8-inch squares. 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. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.
AUSSIE LAMB SAUSAGES
The original recipe called for kangaroo, so if you like kangaroo and have access to it, just sub it for the lamb. Can be stuffed into sausage casings or made into patties.
Provided by Outta Here
Categories Lamb/Sheep
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, stir together the onion, garlic, soy sauce, tomato paste, mustard, chilli powder, brown sugar, ginger and vinegar. Bring to a boil and simmer 1-2 minutes. Cool completely.
- When mixture has cooled completely, mix it into the lamb in a large bowl. Add breadcrumbs, salt and pepper and mix thoroughly.
- Let sit at room temperature for 20 minutes or cover and refrigerate overnight.
- Stuff into soaked casings, or form into patties.
- Grill or fry using your favorite method.
Nutrition Facts : Calories 267.8, Fat 17.4, SaturatedFat 7.4, Cholesterol 51.8, Sodium 384.8, Carbohydrate 12.9, Fiber 1, Sugar 2.8, Protein 14
LAMB MERGUEZ SAUSAGE PATTIES
Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.
Provided by Chef John
Categories World Cuisine Recipes African
Time P1DT20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
- Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
- Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 19.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 718.4 mg, Sugar 0.5 g
FARMER'S WIFE'S BREAKFAST
Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.
Provided by Magdalena Wszelaki
Categories HarperCollins HarperCollins Breakfast Lamb Ground Lamb Leafy Green Avocado
Yield 2 servings with leftover patties
Number Of Ingredients 16
Steps:
- To make the patties, in a large bowl, knead together the lamb, fennel seed, apple cider vinegar, coconut aminos, and salt. Using your hands, form the mixture into twelve patties.
- In a skillet over medium- high heat, heat 1 1/2 teaspoons ghee. Place six patties in the hot skillet and fry for 4 minutes or until brown. Flip and fry for 3 minutes. Set aside. Add the remaining ghee to the skillet and fry the remaining patties.
- To make the salad, in a medium bowl, toss the greens with the olive oil, lemon, and salt until well coated. To serve, place half the salad on each plate and top with two patties and half the avocado, sauerkraut, and pomegranate seeds. Store the remaining patties for the next day's breakfast.
SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 24 (2-ounce) sausages, 6 to 8 servings
Number Of Ingredients 29
Steps:
- To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
- To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
- Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
- Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.
AUSSIE SAUSAGE ROLLS
I was born and raised in Australia, but moved to the U.S. when I got married. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers. -Melissa Landon, Port Charlotte, Florida
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Combine first 6 ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly., On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into 3 strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into 6 pieces., Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes.
Nutrition Facts : Calories 116 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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