SPICY LAMB AND MINT SAUSAGE
Provided by Michael Symon : Food Network
Time 1h45m
Yield 15 six-inch links
Number Of Ingredients 15
Steps:
- Combine the lamb, pork fatback, mint, chipotles, chives, black pepper, orange zest and 2 tablespoons salt in a bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
- 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.
- Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
- Stuff the sausages and, for best results, refrigerate overnight.
- Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Slice the sausages lengthwise and serve on a split toasted baguette with crumbled feta and roasted peppers.
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.
LAMB SAUSAGE
This is a lamb sausage recipe that I stumbled upon which is a departure from the expected Middle-Eastern/Arabic or the handful of Scots and Irish recipes available. It definitely evokes the taste of Spain, Provence, Italy, and Greece but without being recognizably any single one of those cuisines.
Provided by Joe Schroeter
Categories Lamb/Sheep
Time P1DT30m
Yield 3 lbs. sausage
Number Of Ingredients 10
Steps:
- Cut lamb and pork fat into 1" chunks. Toss with all remaining ingredients except wine and refrigerate for 12 hours. Spread on a tray and freeze for 1 hour until meat is partially, but not completely, frozen. Chill meat grinder and bowl for 1 hour in fridge.
- Grind using a 1/8th inch die. Add reduced wine, and stir to mix. Stuff into medium pork casings.
- Sausage is really easy to make, especially if you have a Kitchen Aid stand mixer. Get the grinding and stuffing attachments.
Nutrition Facts : Calories 1340.4, Fat 113.8, SaturatedFat 53.4, Cholesterol 282.7, Sodium 1319.5, Carbohydrate 7.5, Fiber 1.7, Sugar 0.7, Protein 54.2
LAMB SAUSAGE
I always tell people that I want Bar Americain to feel French but taste American. This is a classic bistro or brasserie dish that you would find in Europe, and by making it my own, perhaps with a California Zinfandel wine and vinegar, I think we manage to do just that-feel French, taste American. This is an incredibly comforting dish capable of warming your whole being on a cold fall or winter's day. I like the spicy heat of merguez sausage in this dish, but you could certainly use another variety of lamb or even pork sausage if you so choose.
Yield Serves 4
Number Of Ingredients 18
Steps:
- If using dried beans, cover them by at least 2 inches with cold water and let soak for at least 8 hours or overnight. Drain the beans, put them in a medium pot, and cover by 2 inches with cold water. Bring to a boil over high heat. Add 1 tablespoon salt, lower the heat to medium, cover the pot, and cook until tender, about 1 hour. Drain well if needed.
- If using canned beans, drain them, rinse well in cold water, and drain again.
- Heat a grill pan or sauté pan over high heat. Brush the sausage with 2 tablespoons of the canola oil and grill or sauté until golden brown on both sides and just cooked through, about 3 minutes per side. Transfer to a plate lined with paper towels.
- Heat the remaining 2 tablespoons canola oil in a large sauté pan over medium heat, add the shallots and garlic, and cook until soft, about 3 minutes. Add the red pepper and cook for 1 minute.
- Put the beans in a large bowl and add the shallot mixture, vinegar, olive oil, 1/4 cup of the parsley, 2 tablespoons of the mint, and the honey. Season with salt and pepper and stir gently to combine.
- Divide the beans among 4 large dinner plates and top with the sausages. Drizzle with some of the Zinfandel glaze and garnish with the remaining 1 tablespoon chopped parsley and 1 tablespoon chopped mint
- Put the wine in a medium nonreactive saucepan over high heat, bring to a boil, and cook, stirring occasionally, until thickened and reduced to about 1/2 cup, about 30 minutes.
- Remove from the heat, stir in the honey, and let cool slightly. Whisk in the oil and season with salt and pepper. Keep warm.
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