5.0 from 30 votes
Lamb Sausage - Sausage Links
This Lamb Sausage is an old family recipe that's juicy, tasty and so easy to make! We make these sausage links all the time and here's the video, tips and details on perfect homemade sausage!
Prep Time
1 hr
Cook Time
mins
Servings: 4
Calories: 210 kcal
Course:
Main Course , Breakfast , Dinner , Brunch
Cuisine:
Mediterranean , Greek , American , Middle Eastern , Turkish
Ingredients
Meat
- 2 lbs lamb shoulder or leg of lamb or lamb sirloin or a combo
Spice Blend
- 1 1/2 Tablespoons sea salt
- 2 Tablespoons black pepper
- 1 teaspoon cinnamon
- 2 teaspoons allspice
- 1 teaspoon brown sugar
- 1/2 teaspoon nutmeg
- 2 teaspoons garlic powder
Casings
- 1 pack Lamb casings Or any other type
Notes
- Select the desired type of meat and the cut depending on the flavor profile and the amount of fat you want.
- Similarly select the casing that fits your taste the most.
- Use a quality a grinder and sausage maker--I love my Ankarsrum machine!
- When grinding the meat, the larges hole grinder will yield the chewiest sausage links which is my personal favorite. The fine grind will yield a less chewy sausage so select your favorite.
- Avoid using chunks elements in the seasoning such as minced garlic, rather use spice powders and sauces.
- Make the sausage links as small or as big as you want--follow the technique above or in the video.
- Cook the sausage links in many different ways-they each will have a different taste.
- Store the sausage links in the freezer if not using within the week. They keep in the freezer for up to 6 months.
- Remember to adjust cooking times when cooking from frozen. See section above on how to cook sausage links.