Spicy lamb sausages

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

Similar recipes