| 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.
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