Homemade Lamb Italian Sausage (or Goat)
Hot Italian sausage made with lamb or goat shoulder.
Servings: 6
Calories: 192kcal
Equipment
- 1 Meat grinder
- 1 sausage stuffer
Ingredients
- 3 lbs lamb shoulder removed from the bone
- 1 tablespoon dried fennel seed
- 1 % salt
- ¾ T black peppercorns
- 1 teaspoon crushed red pepper flakes
- 10 ft sheep or hog casings
Instructions
Dice and season the meat
- Dice the lamb shoulder into 1 inch pieces.
- Meanwhile, toast the fennel seed and black pepper, then grind/pulse a couple times in a spice grinder to break them up a bit. The spices should not be finely ground.
- Mix the lamb with the spices, salt, and crushed red pepper flakes, then transfer to a container and allow to rest overnight.
Grinding
- The next day, grind the lamb through the medium die of a meat grinder, then pack into casings, tying them off at your preferred length. I like 2 oz, or small sausages, but you can make them whatever size you like.
To use
- These are fantastic anywhere you would use Italian sausage, and are particularly good grilled on medium high heat until medium, then sliced into coins and warmed up with pasta. They can also be simmered whole in sauces until nearly falling apart.
Storing
- The sausages will last for a few days in the fridge, or they can be vacuum sealed and frozen raw for 6-8 months.
Notes
Either lamb or goat shoulder can be used in this recipe. Originally it was made with pork shoulder.
Nutrition
Serving: 6oz | Calories: 192kcal | Carbohydrates: 1g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 99mg | Potassium: 427mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 7IU | Calcium: 23mg | Iron: 3mg