American Lamb and Pumpernickel Sausage - Featured Recipe - CookingDistrict.com
Featured Recipes

American Lamb and Pumpernickel Sausage

Categories: Entrees, Lamb, Sausages
Portions:
8
Step 1
1 cup pumpernickel bread • diced
1/2 cup heavy cream
Soak bread in cream for 20 minutes to soften.
Step 2
8 oz american lamb • ground
8 oz pork • ground
1 whole egg
1 cup smoked ham • diced
2 tsp pate spice or rubbed sage
2 tsp whole caraway seeds
2 tsp dijon-style mustard
1 tsp salt and pepper
Chill food processor bowl in freezer for 20 minutes. Once bowl has chilled, place ground lamb and pork in processor and pulse to combine well. Add egg and pulse until incorporated. Add softened pumpernickel and seasonings; pulse until the mixture comes together. Fold in ham.
Step 3
2 feet cleaned lamb casing
8 6-inch pieces of butcher's twine
Using a pasty bag fitted with a medium-size round tip, fill with sausage mixture. Pull the lamb casing up around the side of the exposed tip. Gently squeeze bag to fill casings. Once the casings are filled, tie off at desired length. Gently poke with a pin to remove any excess air to help prevent bursting.
Step 4
butter as needed
Blanch sausage for 5 minutes and then shock sausage in ice water for 1 minute. Remove

from water and pat dry. Gently sear sausage in a sauté pan with a little butter until golden brown. Chef ’s recommendation: Serve these sausages with your favorite gnocchi recipe.
Notes

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