Up and At ’Em Lamb Sausage

Name: Up and At ’Em Lamb Sausage
Yield: Makes six 4-ounce patties
Cuisine: American
Ingredients: 1½ pounds mildly seasoned bulk lamb sausage; Zest of 1 orange, dried and crumbled (about 1½ teaspoons) (see BBQ tip); 1½ teaspoons ground cinnamon; 1½ teaspoons paprika; 1 teaspoon ground chipotle chile, preferably, or ½ teaspoon cayenne; 1 teaspoon ground chipotle chile, preferably, or ½ teaspoon cayenne; 1 teaspoon sugar; ½ teaspoon ground coriander; ½ teaspoon kosher salt or coarse sea salt; ½ teaspoon kosher salt or coarse sea salt; 6 tablespoons freshly squeezed orange juice; 1 tablespoon sherry or cider vinegar; 1 tablespoon sherry or cider vinegar; 1 tablespoon vegetable oil

Preparation info

Makes
six
4 ounce patties

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

While good any time of day, these sausages make a hearty breakfast meal, perfect on mornings when you’re firing up the pit for a long spell of smoking. After tossing on a beef brisket or pork shoulder, barbecue a few of these to fortify you for the day.

Ingredients

Juice and zest of 1 orange
1½ pounds mildly seasoned bulk lamb sausage

Americas
United States
Breakfast

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Mix the orange juice and zest into the sausage. Form the sausage into 6 thick patties. Combine the dry rub ingredients in a small bowl and sprinkle the patties lightly with the dry rub. Let the patties sit at room temperature for about 15 minutes.
If you plan to baste the s