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Marye, I just ran across a recipe for Lamb sausage and polenta somewhere in the last 2-3 days. It even had a picture......shoot, hope I can remember....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Here is one from my Mixer Bible cook book. I have not tried it. There is a second one, and I will type that one in too when I have another minute. This one is for Lamb Mustard and Rosemary Sausage, and the other is for Merguez - a spicy North African Lamb sausage that the author says is great with couscous, lentils or slow-cooked with hearty greens.
Lamb, Mustard and Rosemary sausage.
2 lbs trimmed boneless lamb shoulder or leg
8 oz lamb fat (preserved from trimming, plus more if necessary)
4 cloves garlic, minced
1/2 cup cold water
2 1/2 tbsp dijon mustard
2 tbsp chopped fresh rosemary
2 tsp salt
1 1/2 tsp granulated sugar
1 tsp freshly ground black pepper
4 feet medium hog casings (optional)
Prepare Bulk Sausage:
Cut lamb and fat into 1 inch cubes. PLace in a shallow container in the freezer for 30 minutes to facilitate grinding. Attach the food grinder with the coarse plate, to the mixer. Set to Speed 4 and run lamb and fat throught the grinder into the mixer bowl.
Add garlic, water, mustard, rosemary, salt, sugar, and pepper to the mixer bowl. Remove the food grinder and attach the glat beater and mixer bowl to the mixer. Set to stir and mix until seasongs are evenly incorporated, about 1 minute.
In a skillet, over medium-high heat, saute a small amount of the sausage mixutre until no longer pink. Taste and adjust seasongs as desired.
Makes 2 3/4 lbs.
Erin
Mom to three wonderful 7th graders!
The time is flying by.