LAMB SAUSAGE
Steps:
- To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.
- To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.
SPICY LAMB AND MINT SAUSAGE
Provided by Michael Symon : Food Network
Time 1h45m
Yield 15 six-inch links
Number Of Ingredients 15
Steps:
- Combine the lamb, pork fatback, mint, chipotles, chives, black pepper, orange zest and 2 tablespoons salt in a bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
- At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
- Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
- Stuff the sausages and, for best results, refrigerate overnight.
- Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Slice the sausages lengthwise and serve on a split toasted baguette with crumbled feta and roasted peppers.
STICKY SAUSAGE BAGUETTES
Jazz up your bangers with a sweet honey mustard and soy glaze and serve in a French stick sandwich with salad
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Yield Makes 8
Number Of Ingredients 7
Steps:
- Toss sausages in oil in a roasting tin and roast at 200C/180C fan/ gas 6 for 20 mins until browned.
- Mix soy sauce, honey and mustard together. Drain the fat from the sausages and pour over most of the soy mix, coating thoroughly. Return to the oven for 10 mins until sticky. Serve in baguettes with salad leaves and the remaining soy mix.
Nutrition Facts : Calories 415 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 3.6 milligram of sodium
GREEK LAMB BAGUETTE
Use up leftover meat from Sunday's roast in this colourful sandwich
Provided by Jennifer Joyce
Time 5m
Yield Makes 1 lunch
Number Of Ingredients 7
Steps:
- Sprinkle the inside of the baguette with a little olive oil, vinegar, oregano and a little seasoning. Layer the lamb, salad veg and feta, then wrap tightly in cling film.
Nutrition Facts : Calories 762 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 3.46 milligram of sodium
ALGERIAN LAMB SAUSAGE MERGUEZ
Algerians like their sausage spicy and with an exceptional array of seasonings. The version that follows can be considered medium hot, with pepper and chili providing the heat, while the garlic adds the aromatic richness.
Provided by Olha7397
Categories Lamb/Sheep
Time 35m
Yield 10 sausages
Number Of Ingredients 12
Steps:
- Grind the lamb, fat from the lamb kidney (do not add the kidney) and garlic with the medium size holes of the grinder, ¼ inch in diameter. Add all the remaining ingredients, including the water, but not the casing. Test the mixture at this stage by preparing a miniature patty and frying it in a teaspoon of oil in a skillet. Should it need salt, it can be added at this time.
- Tie one end of the casing tightly to hold the filling. Fill the casing with the lamb mixture, twisting it around every 4 inches to make individual sausages.
- The merguez can be eaten in various ways the next day. The simple method of cooking is to fry them in hot vegetable oil until brown and crisp. Very little oil is needed since the sausage contains lamb fat. Serve warm. Makes about 10 to 12 sausages.
- NOTE: Algerians often prepare merguez with the cheaper cuts of lamb, especially the scraps left over from trimming the more expensive parts. You don't have to do this since the meaty leg of the lamb is an ideal cut that can be used.
- Sumac is that rare Mediterranean and Middle East seasoning that was used at one time as a salt substitute. The dried reddish crushed powder has a lemon/salt flavor and is used in meat and chicken dishes. It adds an important flavor to Algerian merguez.
- The Great Book Of Couscous.
Nutrition Facts : Calories 306.9, Fat 22.6, SaturatedFat 9.7, Cholesterol 78.1, Sodium 306.6, Carbohydrate 5.8, Fiber 1.4, Sugar 0.3, Protein 20
LAMB SAUSAGE
This is a lamb sausage recipe that I stumbled upon which is a departure from the expected Middle-Eastern/Arabic or the handful of Scots and Irish recipes available. It definitely evokes the taste of Spain, Provence, Italy, and Greece but without being recognizably any single one of those cuisines.
Provided by Joe Schroeter
Categories Lamb/Sheep
Time P1DT30m
Yield 3 lbs. sausage
Number Of Ingredients 10
Steps:
- Cut lamb and pork fat into 1" chunks. Toss with all remaining ingredients except wine and refrigerate for 12 hours. Spread on a tray and freeze for 1 hour until meat is partially, but not completely, frozen. Chill meat grinder and bowl for 1 hour in fridge.
- Grind using a 1/8th inch die. Add reduced wine, and stir to mix. Stuff into medium pork casings.
- Sausage is really easy to make, especially if you have a Kitchen Aid stand mixer. Get the grinding and stuffing attachments.
Nutrition Facts : Calories 1340.4, Fat 113.8, SaturatedFat 53.4, Cholesterol 282.7, Sodium 1319.5, Carbohydrate 7.5, Fiber 1.7, Sugar 0.7, Protein 54.2
LAMB SAUSAGE BAGUETTES
Posting for ZWT 5 Australia/New Zealand An Aussie barbecue isn't complete without "snags." ( sausages) Times are approximate
Provided by wicked cook 46
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- The first step is to make the chutney.
- Peel the mango and cut into large chunks.
- Heat a small saucepan over medium heat and add the mango, sugar, vinegar, ginger, chili, raisins, mustard seeds and salt.
- Stir well to dissolve the sugar.
- Once the mixture starts to bubble, turn the heat down to a low and simmer for 1 hour.
- Once the chutney is ready, it can be stored in an clean and airtight jar for up to a month.
- Now for the sausages.
- Gently poke a few small holes in the sausages with a sharp knife. This will help with the release of fat and juices when cooking.
- Heat the barbecue or fry pan to a medium heat and cook the sausages until done.
- Cut the breadstick into manageable sections, fill with butter or mayonnaise, a handful of greens, a sausage and top with mango chutney.
Nutrition Facts : Calories 368.6, Fat 3.7, SaturatedFat 0.5, Sodium 316.1, Carbohydrate 82.5, Fiber 4.9, Sugar 58.6, Protein 5
More about "lamb sausage baguettes recipes"
HOMEMADE LAMB SAUSAGE WITH ROSEMARY & RED WINE
From practicalselfreliance.com
4.3/5 (37)Estimated Reading Time 6 minsServings 5Total Time 25 hrs
- Chop the meat and fat into chunks (about 1-2''), mix with spices, salt, and wine. Place in the refrigerator overnight.
- The next day, move the meat to the freezer for about 1-2 hours until it's very cold (or partially frozen). Place a large bowl in the freezer with it.
- Grind the meat using a coarse die, letting it come out into the cold bowl from the freezer. Keeping the meat cold is important for the final texture.
- Place the ground meat in a stand mixer (ie. kitchen aid) and mix on low with the paddle for about 1 minute to help the meat come together (again, for good texture). This can also be done by hand if you don't have a mixer.
LAMB MASALA SAUSAGE RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (6)Estimated Reading Time 5 minsServings 4
- Chill all grinder parts, including die with ¼” holes, in freezer until very cold, about 1 hour. Chill a large stainless-steel bowl in refrigerator until cold. Place lamb in a single layer on 2 plastic wrap–lined baking sheets; cover and freeze until meat is very firm but not frozen, about 1 hour.
- Combine salt, paprika, garam masala, turmeric, and cayenne in a small bowl; set spice mixture aside.
- Grind lamb on high speed, 3–4 pieces at a time, into chilled bowl (keep second baking sheet in freezer until ready to use). If grinder clogs (meat will look pink, not red and white), clean die and cutter before continuing.
- Add ginger and garlic and mix gently with your hands just to begin to distribute, about 20 seconds. Sprinkle spice mixture evenly over lamb and knead, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.
MOROCCAN LAMB SAUSAGE AND CHICKPEA TAGINE - EASY …
From easypeasyfoodie.com
5/5 (6)Total Time 30 minsCategory Main Course, TagineCalories 440 per serving
- Put the oil in a large pan and heat for 1 minute. Add the sausages and brown on all sides. Remove the sausages from the pan and set aside on a plate.
- Turn the heat down and add the onions and peppers to the pan. Cover with a lid and cook for 3 minutes until softened, but not brown. Stir occasionally.
- Remove the lid and add the garlic, cinnamon, cumin, chilli and paprika. Cook for 2 minutes. Add a splash of water if it gets too dry.
- Add the sausages back in, plus the chopped tomatoes, dates and chickpeas (including the chickpea water) and add salt and pepper to taste. Turn the heat up and bring to the boil then put the lid on and turn down low. Cook for 15 minutes stirring occasionally.
LAMB AND SAUSAGE CASSOULET RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Total Time 3 hrs 31 minsServings 4Calories 501 per serving
- Sort and wash beans; place in a large saucepan. Cover beans with 3 cups boiling water. Cover and let stand 1 hour. Drain; set beans aside.
- Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with pepper and salt. Add lamb to pan; sauté 5 minutes, turning to brown on all sides. Add lamb to beans.
- Return pan to medium-high heat. Add sausage and bacon to pan; sauté 2 minutes, stirring occasionally. Add onion and next 3 ingredients (through garlic) to pan; sauté 3 minutes, stirring frequently. Add onion mixture to bean mixture. Add tomato paste to pan; sauté 30 seconds, stirring constantly. Stir in broth, 1 1/2 cups water, and brandy; bring to a boil, scraping pan to loosen browned bits. Stir bean mixture into broth mixture. Cover and bake at 350° for 1 hour. Uncover; bake 1 hour, uncovered.
10 BEST ITALIAN LAMB SAUSAGE RECIPES | YUMMLY
From yummly.com
CLASSIC BAGUETTES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
42 BEST LAMB RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Reviews 1KAuthor By
HOW TO MAKE PERFECT LAMB SAUSAGE - THE MANUAL
From themanual.com
LAMB SAUSAGE - NIMAN RANCH ALL-NATURAL LAMB RECIPES
From nimanranch.com
JAMES MARTIN'S SLOPPY JOE PORK BAGUETTES - THE MAIL
From mailplus.co.uk
BAGUETTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GOLD MEDAL WINE CLUB RECIPES | LAMB SAUSAGE BAGUETTES
From goldmedalwineclub.com
LAMB, ROSEMARY, AND RED WINE SAUSAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPICED LAMB SAUSAGE ROLLS RECIPE - HOW TO MAKE SPICED LAMB …
From food52.com
HUMMUS BOWLS WITH MERGUEZ-SPICED TEMPEH RECIPE | BON APPéTIT
From bonappetit.com
You'll also love