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I've been wanting to try this for a while but lamb is usually too expensive. So I was in this grocery and saw a boneless leg of lamb for $3.95lb! I thought the total was a bit high at checkout, but I was kinda in a hurry so I didn't get my reading glasses out...for the second time! Wellll, I got home and took the lamb out of the package. With my readers on now I see the price was $8.95lb.
But I have it now so onward we go!
I'm using a modified recipe(s) from Len Poli.
Ingredient
Lamb 5 lb
Feta 350.00 g
Onion purple 75.00 g
Salt 30.00 g
Parsley fresh 25.00 g
Spinach 254.70 g
Garlic fresh 10.00 g
Anise seeds 6.50 g
pepper cbp 6.50 g
white pepper 3.25 g
coriander seeds 5.50 g
Oregano dried 4.50 g
wine, red 175.00 g
On edit, I ground the lamb with a 3/8" plate, because I like the texture better.
I also divided 2lbs out after mixing the spices and added 1/4 cup white wine and the appropriate amount of cure #1. Why - just to try it and see!
So here is our subject for the day.
All cut up and ready for the freezer. You will notice my "helpers" in the background. You will also notice that their noses are right at counter height...without lifting their heads! NEVER leave anything unattended on the counter or........
The mess in my place, no really.
The sausage is all mixed up , divided and the "bag" on the right has the cure added. Notice how quickly the color changes.
The morning 1 day later we gotta do a test fry. Next day to let the flavors "marry", and let the cure sit for 24 hours. I didn't want to do two test fries, nor clean the stuffer twice. It good! You can still see the difference in color from the cure. The "cured" on the right.
Next we hot smoke the cured sausage to 155° internal.
Smoked sausage.
All packaged up and ready for the freezer. Well not all of it.
Just a little onion, celery, bell pepper sauteed in butter with fresh garlic, CBP and a little sea salt. Added a little white wine, Tiger sauce and honey.
And some grill action with the fresh.
Plated up and ready for ME!
Really good stuff, if a little pricey. There was a big difference in the fresh from the cured, both really good.
Thanks for looking!!
But I have it now so onward we go!I'm using a modified recipe(s) from Len Poli.
Ingredient
Lamb 5 lb
Feta 350.00 g
Onion purple 75.00 g
Salt 30.00 g
Parsley fresh 25.00 g
Spinach 254.70 g
Garlic fresh 10.00 g
Anise seeds 6.50 g
pepper cbp 6.50 g
white pepper 3.25 g
coriander seeds 5.50 g
Oregano dried 4.50 g
wine, red 175.00 g
On edit, I ground the lamb with a 3/8" plate, because I like the texture better.
I also divided 2lbs out after mixing the spices and added 1/4 cup white wine and the appropriate amount of cure #1. Why - just to try it and see!
So here is our subject for the day.
All cut up and ready for the freezer. You will notice my "helpers" in the background. You will also notice that their noses are right at counter height...without lifting their heads! NEVER leave anything unattended on the counter or........
The mess in my place, no really.
The sausage is all mixed up , divided and the "bag" on the right has the cure added. Notice how quickly the color changes.
The morning 1 day later we gotta do a test fry. Next day to let the flavors "marry", and let the cure sit for 24 hours. I didn't want to do two test fries, nor clean the stuffer twice. It good! You can still see the difference in color from the cure. The "cured" on the right.
Next we hot smoke the cured sausage to 155° internal.
Smoked sausage.
All packaged up and ready for the freezer. Well not all of it.
Just a little onion, celery, bell pepper sauteed in butter with fresh garlic, CBP and a little sea salt. Added a little white wine, Tiger sauce and honey.
And some grill action with the fresh.
Plated up and ready for ME!
Really good stuff, if a little pricey. There was a big difference in the fresh from the cured, both really good.
Thanks for looking!!
for the lamb links!!
Nice looking sausage Mark. 
Will only eat lamb chops...
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