Recipe Provided By"Joe Sasto"
- 1 pound ground American Lamb
- 1 teaspoon cumin, (ground and toasted)
- 1 tablespoon smoked paprika
- 2 teaspoons red wine, (ice cold)
- 1 teaspoon ground fennel seed
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon red chili flakes, (optional)
- 1 teaspoon garlic powder
- 1 teaspoon neutral oil
In a large mixing bowl, combine the lamb, cumin, smoked paprika, red wine, fennel seeds, black pepper, salt, red chili flakes and garlic powder. Use your hands or a spoon to thoroughly mix all the ingredients together until well combined.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Place it in the refrigerator and let it marinate for at least 30 minutes, or preferably overnight. This will allow the flavors to meld together and enhance the taste of the sausage.
Once the marinating time is complete, take the lamb mixture out of the refrigerator. Shape the mixture into sausage links by rolling portions of the mixture between your hands. You can make them as long or as short as you prefer.
Heat a skillet or grill pan over medium heat. Add oil to the pan to prevent sticking. Place the lamb sausages on the pan and cook for about 5-6 minutes per side, or until they are browned and cooked through. The cooking time may vary depending on the thickness of the sausages, so ensure they reach an internal temperature of 160 degrees F.
Once cooked, remove the lamb sausages from the heat and let them rest for a few minutes before serving. This will allow the juices to redistribute and the flavors to further develop.
You can serve the lamb sausages hot and enjoy them with your favorite sides, or crumble into chunks and use for a Roasted Red Pepper Rigatoni
Note: You can also cook the lamb sausages on a preheated grill over medium heat for a smoky flavor. Simply place them on the grill and cook for the same amount of time as in the skillet.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest