Recipe
Rosemary and Red Wine Lamb Sausages
A practical rosemary and red wine lamb sausages with lamb shoulder or leg, lamb fat, dry red wine, clear timings and straightforward home-cooking steps.
Ingredients
Method
30 mins prep20 mins cook12 mins total
Mix the lamb, fat, wine, rosemary, garlic, pepper and salt in a covered bowl. Refrigerate overnight.
Place the seasoned meat and a large mixing bowl in the freezer for 45–60 minutes until very cold but not frozen solid.
Grind the meat and fat through a coarse plate into the chilled bowl.
Mix the ground sausage meat with a stand mixer paddle or by hand for 1–2 minutes until it becomes sticky and holds together.
Fry a small piece to check the seasoning. Adjust if needed.
Rinse the casings and fit them to a sausage stuffer. Fill the casings evenly, avoiding air pockets, then twist into links.
Refrigerate the sausages until ready to cook. Fry, grill or roast for 15–20 minutes, turning regularly, until browned and cooked through to at least 71°C in the centre.
Notes
Adjust seasoning and chilli heat to suit your table.
About this recipe
Rosemary and Red Wine Lamb Sausages brings together lamb shoulder or leg, lamb fat, dry red wine in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
