Homemade Lamb Sausage:
- 2 1/2-3 pound lamb roast
- 1 medium sized red onion
- 4-6 garlic cloves, depending on taste and size of the garlic
- 1 1/2 teaspoons fresh cracked black pepper
- 1 teaspoon cumin
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
Prepare the meat by rinsing it off and cutting into cubes. If your putting your sausage in a casing you might want to obtain pork fat about 1/2 pound per 2 1/2 pounds of lamb. You could use lamb fat but it will make the final flavor very intensely … Lamby? Rough chop the onion and peel the garlic. Depending on how much garlic you like should determine how much you use. I LOVE pepper and garlic so I often use them excessively. I’m guessing 4-6 cloves would be good. (I used 8) at this point you process all of the meat through a meat grinder. I use the food grinder attachment on my stand mixer. Alternate meat, onion and garlic until you’ve used all of your ingredients. Place in a bowl and combine seasoning, stir to combine.
If your using this fresh you will want to allow the meat to marinate in the fridge for at least 24 hours, 2-3 days would be best. I processed my meat by packaging into 3, 3/4lb packages and 1, 1/2 pound package. It can be used in just about everything or mixed with other meats and made into amazing burgers for the summer!
Lamb Sausage Gravy:
- 3/4 pound lamb sausage
- 8 ounces of mushrooms
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar
- pinch of tarragon &
- additional salt and pepper to taste
In a skillet brown the lamb sausage until its cooked thoroughly. Once the lamb is ready add the mushrooms and brown until they are mostly cooked and browned. About 4-5 minutes. Remove mushrooms and lamb from the pan and make the gravy.
Melt butter and whisk in flour, whisk over medium heat for a minute or so before adding the milk. Slowly whisk in milk and bring to a boil. Reduce heat and add the vinegar, sugar and seasoning. Add the mushrooms and lamb to the gravy simmer until ready to serve. (I simmer until hubby is home to eat)
***To prepare and assemble the soda farls, Melt 1-2 tablespoons of butter in a skillet. Cut the scones in half and toast each side until slightly browned and golden. Pour gravy over top and garnish with green onion and additional pepper if desired.