Lamb, Rosemary, and Red Wine Sausage
A homemade lamb, rosemary, and red wine sausage recipe can be prepared for stuffing into casings or shaping into patties.
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Instructions
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Cut lamb shoulder and fat into small, grinder-ready pieces, removing sinew.
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Combine cut meat and fat with rosemary, salt, garlic, and pepper in a large bowl, then refrigerate for 4-6 hours or overnight.
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Chill the stand mixer bowl and meat grinder in the refrigerator for 2 hours before grinding.
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Remove chilled ingredients. Grind the meat mixture using the finest grinder setting into the chilled bowl, alternating fat and meat pieces to prevent sticking.
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Using a stand mixer with a paddle attachment, mix the ground meat on low speed for about 2 minutes while slowly adding cold red wine until sticky.
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Form a small patty from 1 tablespoon of mixture, fry, taste, and adjust seasoning; refrigerate sausage for 2 hours if stuffing into casings, otherwise shape and wrap for later use.
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If stuffing, while meat chills, soak casings in warm water for 1 hour, then rinse and flush them with cold water from a tap.
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Drain casings in a sieve, keeping them moist.
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Attach sausage stuffer to grinder, slide damp casing onto the tube leaving 4 inches, and tie a knot.
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Add chilled mixture to grinder and slowly stuff casings on low speed, minimizing air pockets.
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Remove any remaining casing from the tube once all mixture is used.
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Roll sausage on a damp surface to distribute filling, then twist into 6-inch links, alternating twists to secure.
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Cover and refrigerate sausages for up to 3 days, or freeze.