Classic Lamb Breakfast Sausage Recipe (Or Goat!)
Everyone loves a good breakfast sausage, and homemade can be some of the best. Our lamb breakfast sausage recipe is based on classic flavors. With a few pantry staples you’ll be on your way to making your first batch of homemade charcuterie.
How to Make Lamb Breakfast Sausage
It’s straightforward-all you’re doing is mixing ground meat (preferably from shoulder) with a few dried spices. There’s a few things to know though. Chef Bergo usually encourages improvisation and cooking with what you have, but with sausage and other forms of charcuterie, it’s important to take an approach similar to baking–if you have a kitchen scale, it’s going to be your best friend.
Unlike say, a sauce or soup where you can “shoot from the hip” a bit, sausages and charcuterie rely on relatively specific proportions and ratios of salt to meat, which, after a time, react with myosin in the meat protein to give the juicy, bouncy sausage bite we know and love.
Once you understand that and how the meat reacts (you’ll notice a marked difference after it rests) to seasoning, you can and should play with your own spices and come up with combinations you like. But, Chef recommends starting with the proportions listed the first time you set out on your sausage making adventure. Once you have the basics down, some good variations on the basic flavors below might look something like this:
- Substitute fresh grated ginger for the ground ginger.
- Use fresh grated nutmeg instead of the ginger
- Omit the maple and sage and add lightly toasted whole fennel seed for an Italian style sausage–great for gravies.
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.
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 and Goat Sausage Recipes
Lamb or Goat Sausage with Mint
Lamb or Goat Hot Italian Sausage
Classic Lamb Breakfast Sausage Recipe
Equipment
- 1 2 quart mixing bowl
- 1 large skillet or griddle
Ingredients
- 1 lb ground lamb or goat
- ½ teaspoon dried sage
- 6 grams / 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes optional
- 1 Tablespoon maple syrup or brown sugar
Instructions
- In a stand mixer or by hand, combine the ground lamb meat and spices and mix until tacky and thoroughly combined.
- Refrigerate overnight in a bowl covered with cling film or for at least a few hours before forming into patties and cooking.