I love lamb, in roasts, as chops, Kofte, and last year I made an especially delicious Merguez. My absolute favorite way to season it is the way I did those chops, with rosemary, garlic and kalamata. On the train ride home, I was day dreaming of food (a regular occurrence!) and it struck me – why not make a sausage using those very same ingredients?
Up to now I’ve always been following a recipe for sausage but I’m feeling confidant enough to give this original recipe a go. Using the larger grinding plate will give a more rustic appearance and mouth feel. Also, you’ll notice I don’t add the olives with the grind as I don’t want a purple sausage but rather want distinct bits throughout.
As always with making sausage – sanitation is paramount! Make sure your hands, knives, cutting boards and grinders/stuffers are all pristinely clean. I use very hot water and a good glug of bleach in cleaning solution. Also – keep you meat as cold as possible through the process.
I have found that grinding & seasoning in early in the day then chilling the mixture, and putting the grinding/stuffer attachment in the freezer for several hours gives me the best result.
Lamb Sausage with Rosemary, Garlic and Kalamata olives
4 lbs / 2 kg boneless lamb shoulder diced – large fatty bits removed – (it’s easier if your butcher can do this for you)
1 lb / 450 gm prk back fat diced
1 oz / 3 g kosher salt
2 teaspoons / 5 g sugar
1 teaspoons / 1 g freshly ground black pepper
1 cup / 120 g kalamata olives pitted & chopped
2 tablespoons / 18 g minced garlic
1.5 tablespoons / 8 g fresh rosemary minced
1/4 cup / 60 milliliters dry red wine chilled
1/4 cup / 60 milliliters ice water
Hog casings soaked and rinsed
- Combine all ingredients except the olives, wine, and water and chill until ready to grind
- Grind mixture through coarse plate over a bowl set in ice.
- Add the minced olives, water and wine to the meat mixture and mix (use a stout spoon or the paddle attachment on a stand mixer until mixture is uniform and sticky. – about a minute)
- Stuff into prepared hog casings. Tie off the sausages into about 8″ links.
- Refrigerate or freeze until ready to cook.
- Gently saute or roast the sausages to an internal temperature of 150F or 60C.
At this point you can either stuff the sausages or, as I did, return it to the fridge to chill thoroughly. This gives you the chance to clean up after the grind and rechill the auger / stuffer.
Eat Well & Keep Digging!