Lamb Sausage

Here’s something for my non-pork eating readers.

This recipe is the result of an accident – I meant to take ground pork out of the freezer for some homemade sausage, and grabbed a package of ground lamb instead.

What can I say? They look a lot alike when raw.

At any rate, I decided to see how the lamb would do as breakfast sausage, and all I can say is I was not disappointed.  Lamb, especially ground lamb, has a pretty strong taste that carries bold flavors really well, so I spiced this up with some garlic, rosemary and roasted fennel seeds.  And since the lamb was a bit drier than ground pork, I added a little olive oil to the mix, as well.

I was really pleased with the results, and Beloved simply wolfed it down, he liked it so much.  It was a nice change from your standard pork or turkey sausage.

This mixture would work well as meatballs or as part of a nice Mediterranean meat sauce, too.

Lamb Sausage. Homemade sausage is so easy - why stick with pork and turkey?  Spice up some lamb with the bold flavors of rosemary and fennel.

Click the image to enlarge

Lamb Sausage
Serves: 4
  • 1 pound ground lamb
  • 1 clove garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon fennel seeds, roasted and crushed
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 teaspoon kosher or sea salt
  • 3/4 teaspoon freshly ground black pepper
  1. In a large mixing bowl, gently mix all of the ingredients until thoroughly combined.
  2. Heat a griddle or large skillet over medium-high heat. Form the sausage into 8 patties of equal size, taking care not to overwork the mixture. Working in batches if necessary, cook the patties about 4 minutes per side or until the sausage is browned on the outside and just cooked through.
  3. Nutrition (per serving): 262 calories, 18.8g total fat, 76mg cholesterol, 653mg sodium, 315.6mg potassium, <1g carbohydrates, <1g fiber, <1g sugar, 21.3g protein

5 thoughts on “Lamb Sausage”

  1. Looks delicious. I’m making a batch right now, and I’m wondering if you’ve tried freezing half for later? Would it be better to freeze raw or cooked?

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