Recipe: Herbed Lamb Sausages

Pin it button big
Fresh spring lamb and herbs are a natural combination, and with our herb pots going strong, we were inspired to use both in these little sausages. With crispy, well-browned edges and herbed flavor they're easy and fast and wonderful for any meal of the day. We like them with a little fresh horseradish and mint sauce on the side.

Also, like other sausage and meatball recipes, the meat mixture does well in the freezer, so consider making extra and freezing them in individual portions for a quick dinner or lunch.

Herbed Lamb Sausages

makes about 3 dozen

2 pounds ground lamb
1 onion, minced
6 cloves garlic, crushed
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh rosemary, chopped fine
4 tablespoons fresh mint, chopped fine
1/2 cup white breadcrumbs
2 eggs, beaten
4 tablespoons cream
1 teaspoon salt
1/2 teaspoon paprika

Mix all ingredients thoroughly and roll into small cigar-shaped links or round patties. Grill or saute over high heat until the outsides are seared and the insides are cooked but still pink - about 5 minutes each side. Or broil for about 20 minutes, flipping halfway through. Cook time will depend a lot on the size you make them, so these times are approximate - check often.

Per serving, based on 36 servings. (% daily value)
6.6 g (10.2%)
3 g (14.9%)
1.4 g (0.5%)
0.1 g (0.6%)
0.1 g
4.5 g (8.9%)
20.7 mg (6.9%)
91.4 mg (3.8%)

You Might Also Like

Promoted Stories


Main Dish, Recipe

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.