Homemade Spicy Lamb Sausage with Mint
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Quantity: 15 pcs. 15-cm sausages
Complexity: easily
Quantity: 15 pcs. 15-cm sausages
Homemade Spicy Lamb Sausage with Mint - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg 350 g lamb meat (shoulder), trim fat and tendon, cut into cubes
- 450 g pork fat, cut into cubes
- 1 cup chopped fresh mint
- 3 chipotle chili peppers in adobo sauce, chopped (about 60g)
- 1/4 cup chopped fresh chives
- 1 tbsp freshly ground black pepper
- Finely grated zest of 1 orange
- Coarse salt
- 1/2 cup cold whole milk, frozen
- 1/2 cup red wine, frozen
- 1 pork casing, 2.4 m long, soak in water for 30 minutes, then fill with fresh water and rinse thoroughly
- Baguette or crusty buns, for serving
- Crumbled feta cheese, for serving
- Roasted red bell peppers, for serving
We recommend
Recipes with similar ingredients: lamb, pork fat, mint, chipotle peppers in adobo sauce, chives, Orange zest, milk, red wine, pork casings, baguette, feta cheese, sweet pepper
Cooking the dish according to the recipe:
- In a bowl, combine lamb, bacon, mint, chipotle peppers, chives, black pepper, orange zest and 2 tablespoons of salt. Cover with plastic wrap and refrigerate overnight.
- 30 minutes before you begin preparing the minced meat, place all tools (including the meat grinder parts, the bowl of the stand mixer, the spatula attachment, and the parts of the sausage stuffer) in the freezer.
- Fit a perforated disc with small holes into a meat grinder. Pass the meat through the grinder into a chilled mixer bowl. Cool for 30 minutes, then return the bowl to the mixer. Add the milk and wine to the ground meat and mix at medium speed until smooth.
- Stuff the casing with the minced meat and refrigerate overnight.
- Before cooking, pierce each sausage in several places. Cook the sausage at medium heat, turning, until the center reaches 150°F (65°C), 10-12 minutes.
- Cut the sausages in half lengthwise, place on a toasted baguette and sprinkle with feta and sweet pepper.
Categories:
recipe / Main courses / Meat / Greek cuisine / Michael Symon
Similar recipes
