Lamb Sausage
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
42
Spice
48
Sweetness
40
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
8 cups
Beef Broth8 cups
Port Wine1 tbsp
Kosher Salt1 tsp
Ground Nutmeg1 tbsp
Ground Allspice1 tbsp
Ground Cumin1360 g
Lamb (ground leg of)1 cup
Heavy Cream1 cup
Extra-Virgin Olive Oil3 cups
Pistachio (chopped)1 cup
Shallot (minced)1 cup
Garlic (minced)1 cup
PortDirections:
1
To make the poaching liquid: In a shallow 3-quart pot, add all ingredients
2
Bring to a simmer
3
To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands
4
Cut cellophane into 8 by 8-inch squares
5
Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape
6
Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages
7
Let cool in refrigerator for 15 minutes
8
Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture