| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Outdoors, Lamb, Sausage, Meats | 15 | Servings | |
INGREDIENTS
| 3 | lb | Lamb leg meat, fat included |
| 2 | c | Full-bodied red wine |
| 1/2 | c | Sliced onion |
| 2 | Bay leaves | |
| 2 | Garlic cloves | |
| 2 | tb | Fresh rosemary |
| 2 | Chipotle peppers | |
| 1 1/2 | tb | Kosher salt |
| 1/2 | tb | Fresh ground pepper |
| 1/2 | ts | Juniper berries |
INSTRUCTIONS
Cut meat into 1" cubes. The raio of meat to fat should be approximately 2 to 1. If it isn't, add back fat until the proper ratio is reached. Combine all ingredients in a glass bowl and marinate for 48 hours in refrigerator. Remove bay leaves and put all ingredients through meat grinder with large-hole disk. Mix well and cook a small amount of the sausage mixture to check seasonings. Correct seasonings. Form into patties or use hog-casing to form links. Before serving, grill or fry until cooked through. Serve hot or at room temperature, with fruited mustard. NOTE: Chipotle peppers are smoked jalapenos; they're available at gourmet shops and specialty stores canned or dried.
A Message from our Provider:
“We see a only a glimmering of the plans of God…”