Homemade Lamb and Mint Sausage Recipe
Lamb or goat and mint is a classic flavor combination for a reason. A great way to enjoy the two is in our fresh, homemade lamb and mint sausage recipe. It takes only minutes to make, especially if you have a stand mixer. If no mixer is available you can still make a great homemade sausage forming it by hand.
Lamb sausage can be dry sometimes, but Shepherd Song 100% grass-fed ground lamb and goat is ground to contain a specific ratio of meat to fat. Having the right amount of meat to fat is key to making juicy sausage.
How to Make Lamb Sausage with Mint
It’s an easy recipe. Take a little salt, pepper, grated ginger, fresh mint, ground lamb, and an egg yolk or two, mix it all together, let it sit overnight and then cook–that’s it. Resting overnight is optional, but chef recommends it for the best texture and juicy snap you expect from a great sausage. Resting overnight also infuses the aroma of the fresh mint into the lamb.
When you’re cooking, keep in mind sausage made from ground lamb is generally more lean than ground shoulder, which is the best cut of lamb for making sausage. This means you should try to not overcook them-it’s fine to have them pink, at a medium-to medium well doneness around 140F-150F.
This recipe is by James Beard Award-winning Chef Alan Bergo. He’s a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at foragerchef.com.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
Other Lamb Sausage Recipes
Lamb or Goat Hot Italian Sausage
Homemade Lamb and Mint Sausage Recipe
Equipment
- Stand Mixer (optional)
Ingredients
- 2 lbs ground lamb or goat shoulder see note
Seasonings
- 10 grams or 1 Tablespoon finely grated or pressed ginger
- 5 teaspoons fresh ground cumin
- 1 oz or 1 cup shredded fresh mint, loosely packed
- ¼ teaspoon ground cayenne pepper
- 9 grams 2.5 teaspoons kosher salt
- 5 ft pork sausage casings or lamb casings
Instructions
- In the bowl of a stand mixer using the paddle attachment, combine all ingredients and mix thoroughly on low speed for 3-4 minutes, or until the mixture is tacky and forms a ball around the paddle.
- Remove the sausage and refrigerate overnight before cooking, then pack into casings using a sausage stuffer or form into patties or hand-rolled sausages.
- Try your best to not overcook the sausages as they will dry out quickly compared to other sausages, like pork.
Notes
Nutrition