For Easter dinner to go along with the rack of lamb, I decided to make lamb sausage.
I made a few links...
and a couple of wheels.I am not going to give you all the ins and outs of making your own sausage because there are whole books written about it, but I will give you the recipe, so after you have read one of those books you can make your own.
Lucinda's Lamb Sausage
2 pounds ground lamb
1 pound ground pork shoulder
1/2 pound ground pork fat
1 tablespoon minced garlic
2 teaspoons quatre épices
1 teaspoon chopped thyme
1 tablespoon chopped parsley
1 tablespoon King Arthur Flour Soft Diced Ginger (I don't know of anyone else who makes this product. you can always add ground ginger but it won't have the texture.)
1/4 teaspoon red pepper flakes (my guests are opposed to real spicy, if I had it to do over, I would have added a good bit more.)
3/4 cup white wine
hog casings for stuffing
Both the rack of lamb and the sausage hit the grill.
They rested on my cutting board. And then we dug in.
