Lamb, rosemary and roasted garlic sausages with a splash of pinot

Lamb, rosemary and roasted garlic sausages with a splash of pinot

By
From
Meat
Makes
1.3 kg sausages
Photographer
Dean Cambray

This is another of my favourite sausage recipes, which combines lamb with all its traditional partners. Instead of using raw garlic, which can be a bit fierce, I simmer it gently in oil first. This keeps the garlic moist and mellows the flavour. You can add a splash of oil in the sausage itself, or keep it to make salad dressings.

Ingredients

Quantity Ingredient
10 garlic cloves
1/2 cup olive oil
1kg lamb leg meat
200g pork fat
2 tablespoons rosemary, chopped
1/4 cup pinot noir, or another light red wine
1 teaspoon ground allspice
1 scant tablespoon kitchen or table salt, (not rock salt or salt flakes)
1 tablespoon freshly ground black pepper
3-4 metres natural sausage casings

Method

  1. Peel the garlic cloves and put them into a small saucepan with the olive oil. Heat gently until it begins to simmer. Lower the heat and cook very gently – you just want the odd bubble to pop up to the surface, rather than a vigorous simmer – until the garlic softens. After 15–20 minutes, or when the garlic cloves are tender, remove them from the oil.
  2. Trim away any connective tissue and sinews from the lamb, then dice both meat and pork fat into 5 cm cubes. Transfer to a large mixing bowl and add the remaining ingredients. Use your hands to mix everything together well, so that the fat and flavourings are evenly distributed. At this stage, I like to cover the bowl and refrigerate the sausage mixture overnight, which allows all the flavours to develop, but you can proceed straight away to making the sausages if you prefer.
  3. When ready to make the sausages, remove the mixture from the refrigerator and feed it through a mincer fitted with a medium blade, until you achieve the consistency you like. I prefer a coarser texture.
  4. Fill the sausage casings and twist to form links. Transfer the sausage links to the refrigerator until ready to use, but at least overnight.
Tags:
Meat
Adrian
Richardson
La
Luna
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