Lamb-Pork Belly Sausage

Lamb is sometimes known to be a fatty meat. Which it can be, and certain breeds do put on fat more readily than others. Our sheep, the Barbados Blackbelly breed, don’t put on heavy amounts of fat readily. They also graze on grass for most of the year, and eat hay during the winter. With the few supplements we give, they end up being a very lean sheep meat-wise.

So if you want to make a lamb sausage and have a lean lamb, it needs some fat. In comes the pork-belly to provide that! This recipe is based on mititei sausage, a type of Romanian skinless-sausage. It’s spiced with cumin, coriander, and carraway seeds. Makes for a hearty meal with a side of potato slices!

Prep Time: minimum 8 hours (including 7+ hours resting)

Cooking Time: Browning on stove top + 15 minutes baking

Servings: 10-12 sausages

Ingredients:

  • 1 lb. ground lamb
  • 1 lb. pork belly, ground OR minced pork
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. carraway seeds
  • 6 cloves garlic
  • 1/4 cup sparkling water
  • 1 tsp. baking soda

Equipment:

  • Kitchen weight scale
  • Measuring cup(s)/spoons
  • Mixing bowl
  • Sturdy spoon
  • Cutting board and knife
  • Cookie sheet
  • Frying pan
  • Tongs
  • Meat grinder (Not 100% necessary, use this to grind the pork belly)
  1. Mince the garlic cloves, set aside. Get all ingredients ready. Make sure the lamb and pork are very cold before working on them. Same with the sparkling water, everything should be very cold.
  2. If you’re using a meat grinder: Follow the instructions for setting up and using your meat grinder. Make sure the pork belly and lamb are very cold before grinding. Grind the pork belly and then grind it with the ground lamb. Add to a mixing bowl. If you’re not using a meat grinder: Mix the ground lamb and ground pork in a mixing bowl.
  3. Add the garlic to the mixture. Sprinkle the pepper, cumin, coriander, and caraway seeds over the mixture. Using your hands mix well. You want to incorporate all the seasonings around and begin to really mix the meat together. If you don’t really want to use your hands, use a sturdy spoon, but it may take longer.
  4. Add the sparkling water and the baking soda. Mix everything again by hand. Once thoroughly mixed, divide the meat patty into 10 or 12 ball pieces of roughly equal size. With each piece, roll it out into a sausage shape. If it doesn’t want to “stick” well or tears, kneading the ball in your hand to help form the connections. Set the sausages on a lined cookie sheet. Cover and let it rest in the fridge for at least 6 hours, up to 24 hours max.
  5. When it’s time to cook, pull it out of the fridge and turn the stovetop on high. Heat the oven to 400F. Brown each sausage on medium-high or high heat on all sides. Use tongs to turn it every few minutes. Once all sausages are browned, add to the lined cookie sheet and bake for 15 minutes or until desired doneness.

Why is the above picture on a paper-plate? We have no water at the time of this post due to a pipe burst as a result of the snow storm in Texas. Serve sausages with some fries, or as shown here, baked potato slices. Goes well with BBQ sauce or mustard!

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