Homemade Lamb and Mint Sausage Recipe

Lamb or goat and mint is a classic flavor combination for a reason. A great way to enjoy the two is in our fresh, homemade lamb and mint sausage recipe. It takes only minutes to make, especially if you have a stand mixer. If no mixer is available you can still make a great homemade sausage forming it by hand.

Homemade lamb and mint sausage in links on a cutting board next to fresh mint.

Lamb sausage can be dry sometimes, but Shepherd Song 100% grass-fed ground lamb and goat is ground to contain a specific ratio of meat to fat. Having the right amount of meat to fat is key to making juicy sausage.

A close up of fresh spearmint on a cutting board.
Fresh mint and lamb is a classic combination.

How to Make Lamb Sausage with Mint

It’s an easy recipe. Take a little salt, pepper, grated ginger, fresh mint, ground lamb, and an egg yolk or two, mix it all together, let it sit overnight and then cook–that’s it. Resting overnight is optional, but chef recommends it for the best texture and juicy snap you expect from a great sausage. Resting overnight also infuses the aroma of the fresh mint into the lamb.

When you’re cooking, keep in mind sausage made from ground lamb is generally more lean than ground shoulder, which is the best cut of lamb for making sausage. This means you should try to not overcook them-it’s fine to have them pink, at a medium-to medium well doneness around 140F-150F.

Get Cooking

A bowl of lamb and mint sausage.
Pre-mixed sausage. It will perform better after refrigerating overnight so the salt can help bind the meat and fat.

Chef Alan Bergo

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.

Lamb and mint sausage formed by hand and laid on a slate background next to fresh mint leaves.
If you don’t want to pack the sausage into casings, you can form it by hand into patties. 2 ounces is a good size for small patties.

Other Lamb Sausage Recipes

Lamb or Goat Hot Italian Sausage

Lamb Breakfast Sausage

Blood Sausage

Grass fed goat sausage with fresh mint
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Homemade Lamb and Mint Sausage Recipe

A simple recipe for homemade lamb or goat sausages made with fresh mint. Yield: 8 4oz sausages.
Prep Time5 minutes
Cook Time5 minutes
Resting Time12 hours
Total Time12 hours 10 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: Goat, Lamb, Mint, Sausage
Servings: 8 servings
Calories: 152kcal
Cost: 10


  • Stand Mixer (optional)



  • 10 grams or 1 Tablespoon finely grated or pressed ginger
  • 5 teaspoons fresh ground cumin
  • 1 oz or 1 cup shredded fresh mint, loosely packed
  • ¼ teaspoon ground cayenne pepper
  • 9 grams 2.5 teaspoons kosher salt
  • 5 ft pork sausage casings or lamb casings


  • In the bowl of a stand mixer using the paddle attachment, combine all ingredients and mix thoroughly on low speed for 3-4 minutes, or until the mixture is tacky and forms a ball around the paddle.
  • Remove the sausage and refrigerate overnight before cooking, then pack into casings using a sausage stuffer or form into patties or hand-rolled sausages.
  • Try your best to not overcook the sausages as they will dry out quickly compared to other sausages, like pork.


Shoulder is best, but ground can work 
You can substitute ground lamb or goat but it won't be quite as good. If you make it with ground lamb or goat instead of shoulder, you can add 2 egg yolks to the mixture to help increase the fat content.
Refrigerate overnight for the best texture 
For the best texture, the sausage should be refrigerated overnight so the salt can react with the myocin in the meat, which helps form the tight bond, and juicy set everyone loves in a good sausage. 


Serving: 4oz | Calories: 152kcal | Carbohydrates: 0.04g | Protein: 23g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 510mg | Potassium: 323mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 26IU | Vitamin C: 0.05mg | Calcium: 11mg | Iron: 2mg