Exotic Lamb Sausage

A Skinless Sausage

(Contributed by Garry Vroegh, <a043140t@bc.seflin.org>)

Ingredients Directions

2 pounds boned lamb shoulder, stew meat, or neck bones.
1 cup diced onions
10 garlic cloves, crushed/smashed
2 scallions, chopped
2 cups pomegranate juice
8 Tablespoons red wine
4 Tablespoons olive oil, fruity rather than virgin
½ pound pork shoulder, cut in to 1-inch cubes and chilled (optional)
10 ounces beef suet or pork fat-back*, cut into ½-inch cubes and chilled
4 teaspoons whole cumin seeds
½ teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoon cayenne pepper
1½ teaspoon nutmeg
4 teaspoons salt
2 Tablespoons cream sherry
4 Tablespoons currants, (optional)
4 Tablespoons almonds, slivered & toasted
* An alternative is salt pork, diced in ½-inch cubes, boiled for 5-10 minutes, drained and chilled. Cut back on any added pork if you are using salt pork.
Trim the Lamb of all fat and gristle, and cut into 1 inch cubes. Combine in a large bowl with the onions, garlic, scallions, 1 Cup of pomegranate juice, 4 Tablespoons red wine and the olive oil. Cover and Refrigerate overnight.
The next day, remove the lamb, onion, garlic and scallion from the marinade, discard the liquid, and return to the fridge. Chill the meat grinder parts for about 15 minutes. Working quickly to keep the meat chilled, grind the lamb mix to a medium-grind. Grind the beef suet or port fat-back (well-chilled) and optional pork shoulder, and add to the mix.
Add the rest of the seasonings, the remaining red wine and sherry, toss and mix gently. In a small saucepan over medium heat, boil the remaining cup of pomegranate juice, reducing reduce to about 4 tablespoons, and set aside. When cooled, add the juice, optional currants and the almonds to the meat mixture and mix gently.
Fry 1 Tablespoon of the sausage mix in a little oil to taste and adjust the seasoning. The sausage will keep in the refrigerator for a few days, and should freeze well. When thawing, gently remix any liquids that may seep out.
Yields about 6-7 cups. Use to stuff onions, mushrooms, peppers, or in sausage recipes.

Ingredients	Directions
2 pounds boned lamb shoulder, stew meat, or neck bones. 1 cup diced onions 10 garlic cloves, crushed/smashed 2 scallions, chopped 2 cups pomegranate juice 8 Tablespoons red wine 4 Tablespoons olive oil, fruity rather than virgin ½ pound pork shoulder, cut in to 1-inch cubes and chilled (optional) 10 ounces beef suet or pork fat-back, cut into ½-inch cubes and chilled 4 teaspoons whole cumin seeds ½ teaspoon ground cloves 2 teaspoons ground cinnamon 2 teaspoon cayenne pepper 1½ teaspoon nutmeg 4 teaspoons salt 2 Tablespoons cream sherry 4 Tablespoons currants, (optional) 4 Tablespoons almonds, slivered & toasted An alternative is salt pork, diced in ½-inch cubes, boiled for 5-10 minutes, drained and chilled. Cut back on any added pork if you are using salt pork.	Trim the Lamb of all fat and gristle, and cut into 1 inch cubes. Combine in a large bowl with the onions, garlic, scallions, 1 Cup of pomegranate juice, 4 Tablespoons red wine and the olive oil. Cover and Refrigerate overnight. The next day, remove the lamb, onion, garlic and scallion from the marinade, discard the liquid, and return to the fridge. Chill the meat grinder parts for about 15 minutes. Working quickly to keep the meat chilled, grind the lamb mix to a medium-grind. Grind the beef suet or port fat-back (well-chilled) and optional pork shoulder, and add to the mix. Add the rest of the seasonings, the remaining red wine and sherry, toss and mix gently. In a small saucepan over medium heat, boil the remaining cup of pomegranate juice, reducing reduce to about 4 tablespoons, and set aside. When cooled, add the juice, optional currants and the almonds to the meat mixture and mix gently. Fry 1 Tablespoon of the sausage mix in a little oil to taste and adjust the seasoning. The sausage will keep in the refrigerator for a few days, and should freeze well. When thawing, gently remix any liquids that may seep out. Yields about 6-7 cups. Use to stuff onions, mushrooms, peppers, or in sausage recipes.

Return to Sheep's Creek Farm Lamb Recipes page.

Last modified: Sat Aug 8 15:57:31 EDT 1998