Peppery Lamb Sausage

Name: Peppery Lamb Sausage
Yield: Makes 10 to 12 Small Sausages, a Similar Number of Small Patties, or about 2 Dozen Tiny Meatballs, Enough to serve 4 to 6 as Part of an Antipasto
Cuisine: China
Ingredients: Diagonally sliced green and white scallion rings, for garnish; Tiny red (bell) pepper dice, for garnish; 1 tablespoon corn or peanut oil for sausages, or 2 to 4 tablespoons for patties or meatballs; 1 pound coarsely ground lamb; 2 teaspoons Chinese rice wine or dry sherry; 1 teaspoon Chinese chili sauce; ⅛ teaspoon Freshly ground black pepper; ¼ teaspoon Szechwan peppercorn powder; 1 tablespoon soy sauce; 2 tablespoons finely chopped Chinese chives; 2 tablespoons thinly sliced green and white scallion rings; ½ teaspoon kosher salt; 3 to 4 yards sheep casings, for filling sausages; 1½ teaspoons finely minced fresh ginger; 1½ teaspoons finely minced garlic; 2 tablespoons finely chopped coriander leaves and stems

Preparation info

Makes
10 to 12
Small Sausages, a Similar Number of Small Patties, or about 2 Dozen Tiny Meatballs

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Sausage mixtures like this very tasty lamb version are exceedingly simple to make. Stuffing them takes a bit of skill, but it is really a wonderful thing to try if you have never done it and are feeling gutsy. Otherwise, the mixture can be shaped into small patties or tiny meatballs and pan-fried.

The mixture gains nicely in flavor if prepared in advance. Sausages are best left to cure overnight before cooking, but patties may be fried up at once.

Ingredients

Asia
China
Dinner

Ingredients

Method