Homemade Lamb or Goat Sausage with Mint
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 (a customer request) developed by Chef Alan Bergo. It takes only minutes to make, especially if you have a stand mixer as chef recommends. But, even if you don’t, you can still make a great homemade sausage forming it by hand.
Beyond that, any sausage flavor you’d like to make is easy with our product, since 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 lots of things that use ground meat.
If you have a few pantry staples on hand, you’re ready to go. 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, and, it allows to aroma of the fresh mint to permeate the meat for a stronger flavor.
This recipe is by chef Alan Bergo. A chef from Minnesota, Alan is a veteran of the culinary industry, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Founder of the website Forager Chef, he’s best known as a respected authority on Midwestern foraging. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at Forager Chef.
Homemade Lamb or Goat Sausages with Fresh Mint
- Stand Mixer (optional)
- 2 lbs ground lamb or goat
- 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
- 2 large egg yolks
- 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.