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Lamb and Rosemary Sausages

Lamb and Rosemary Sausages

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Lamb makes delicious sausage meat, more pronounced in flavor than sausage made from pork. If your butcher has it available, lamb breast trimmings make especially delicious lamb sausages. Makes 6 sausages, each about 5 inches long

SKU 834-Recipe

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Ingredients:

2 1/2 pounds lamb (about 70 percent meat and 30 percent fat), cut into 2-inch cubes
1/4 cup chopped fresh rosemary leaves
1/2 cup red wine
salt and freshly ground pepper to taste

Directions:

Pass the lamb 3 times through a meat grinder, using the plate with the widest holes. Mix in rosemary and red wine, and season with salt and pepper. Test a small amount of the mixture in a sauté pan for seasoning. Proceed with sausage stuffing (pull directions on Dean & DeLuca web).