Yield: 15 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Lamb leg meat, fat included |
| 2 cups | Full-bodied red wine |
| ½ cup | Sliced onion |
| 2 | Bay leaves |
| 2 | Garlic cloves |
| 2 tablespoons | Fresh rosemary |
| 2 | Chipotle peppers |
| 1½ tablespoon | Kosher salt |
| ½ tablespoon | Fresh ground pepper |
| ½ teaspoon | Juniper berries |
Cut meat into 1" cubes. The raio of meat to fat should be approximately 2 to 1. If it isn't, add back fat until the proper ratio is reached.
Combine all ingredients in a glass bowl and marinate for 48 hours in refrigerator. Remove bay leaves and put all ingredients through meat grinder with large-hole disk. Mix well and cook a small amount of the sausage mixture to check seasonings. Correct seasonings. Form into patties or use hog-casing to form links. Before serving, grill or fry until cooked through. Serve hot or at room temperature, with fruited mustard.
NOTE: Chipotle peppers are smoked jalapenos; they're available at gourmet shops and specialty stores canned or dried.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95