lamb-sausage-2

Photos by Stacey Ventrua

From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms

You’re very likely to find this sausage dish (or versions using rabbit or goat meat) on the Growlers’ menu.

Serves 5

1 pound lean lamb meat
⅜ pound pork back fat
2½ teaspoons salt
4 cloves garlic
¼ bunch of thyme
¼ bunch of parsley
1 tablespoon white wine
1 teaspoon Aleppo pepper
1 teaspoon dry mustard
Pinch mace

3–4 feet 24mm sheep casings

Equipment:
Meat grinder with 10mm die
10-inch bamboo skewers
Sausage stuffer

Serve with:
Green beans
Cherry tomatoes, halved
Red frill mustard greens

Mix all the sausage ingredients (except sheep casings) in a large bowl. (It’s important to keep the ingredients and equipment cold so that the meat doesn’t over emulsify in the next step.) Put the 10mm die on your grinder and begin feeding the meat/fat mixture through.

Prepare (clean) the casings by running water through them until you get one continuous tube. Also, soak the skewers.

Fill the canister of your sausage stuffer with the ground lamb mixture and lock into position. Spray the plastic tube with cooking spray and feed the casing onto it. Now crank the plunger down and fill the sheep casings slowly, making sure not to overfill and puncture the casing. Fill each sausage to between 12 and 15 inches long, then cut, twist the ends, coil the sausage, and skewer the coil so it stays wound in a disc shape.

To serve the sausages, grill the coils until they begin to get firm. For a summer dish at Growlers’ Arms we might serve them with blanched green beans sautéed in butter that are folded together with halved cherry tomatoes and placed on mustard greens that have been tossed in a vinegar and oil.