Name: Lamb Sausage
Yield: Makes about 4 lb [1.8 kg]
Cuisine: Italian
Ingredients: 2 medium-hot green or red chiles, preferably Fresno, minced; 1 Tbsp plus 1 tsp kosher salt; 5 garlic cloves, minced; 1½ tsp cumin seeds; 1 shallot, minced; 3 lb [1.4 kg] lamb shoulder, cut into 1-in [2.5-cm] cubes; ¼ cup [7 g] chopped fresh cilantro; Pinch of crushed red pepper flakes; Pinch of fennel pollen; 2 Tbsp smoked paprika; 1 lb [455 g] pork fatback or beef fat, cut into 1-in [2.5-cm] cubes; 1 Tbsp fennel seeds; 1 Tbsp coriander seeds

Preparation info

Makes about
4 lb

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

We usually don’t bother to stuff this sausage into casings, and instead keep it loose to crumble on pizza. This is handy to have around for pasta and egg dishes. You can also form the meat into small patties and serve them as a breakfast sausage, or even in a North African–inspired sandwich made with toasted baguette or flatbread. Traditional merguez sausage has similar spices but is made without pork fat. You can substitute lamb fat for the pork if you like, but we find that pork fat makes