Recipe: Herbed Lamb Sausages

Recipe: Herbed Lamb Sausages

Faith Durand
Apr 26, 2007

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.

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