Aromatic, herbaceous, and a little spicy, Szechuan lamb sausage is inspired by traditional Chinese sausage flavors that might be foreign to a lot of people in the United States. It’s also known as Sichuan mala sausage and makes delicious fried rice. If you like it spicy, herby sausage, you’re in for a treat.
Traditionally made with pork meat like shoulder or pork belly, I’ve adapted it here to lamb. Goat can also be used. Some recipes will have you air dry the sausage to have it thinly sliced, but I prefer making it fresh. Making it fresh means there’s no waiting, and you don’t have to be familiar with charcuterie safety. There’s a few ingredients to go over I’ll describe below.
Lamb Shoulder or Pork Shoulder
It’s important to use a meat with the right ratio of intramuscular to intermuscular fat. Pork should or lamb shoulder both work great.
Szechuan peppercorns
I harvest wild Szechuan peppercorns, or prickly ash berries, and there exactly what they sound like: a wild cousin of the plant whose seeds are used as a spice in Chinese and Japanese cooking. The berries give a numbing flavor to dishes, and are mostly used in combination with something spicy, which creates a hot-numb flavor known as Mala. The effect seems a little different at first, but is addictive, making your mouth water more than you ever thought possible. An important thing to know though, is that wild Szechuan peppercorns from America are much more tame than ones you might buy at an Asian market, so you should cut the amount in half if you use commercial Szechuan peppercorns.
Fish Sauce
Fish sauce, and all of it’s delicious umami makes for a fun substitute for salt in many dishes, including sausage. Making a brine with it for roast chicken is also a great way to use it off the beaten path from what most people will be familiar with.
Making the sausage is easy: take some ground lamb or goat, mix it with the seasonings, and let it sit overnight for the flavors to meld. After it’s done, you can fry it up in small patties, or use it to make small dumplings, as shown in the pictures in this post. It’s also good made into small meatballs and cooked in soup. Lamb and goat sausage is different than pork and can be cooked pink or medium. Try to avoid overcooking it as it can dry out.
This recipe is by Chef Alan Bergo, the Forager Chef. A chef from Minnesota, Alan is a culinary industry veteran, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. He’s best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com.
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