greek lamb sausage

We were fortunate enough to be able to buy 2 spring lambs from one of our farmer friends, and after making chops, ribs and roasts for the freezer, we had enough bits to either make a lot of stew, or grind it for this fabulous sausage recipe.
Sausage is a favourite go-to meal in our house, so now my freezer is full and happy!

If you only have a few pounds of lamb, cut the recipe in half. 

Greek Lamb Sausage

8 lbs lamb
2 lbs lamb fat
2 Tbsp course salt
2 Tbsp sugar or honey
1/4 cup cumin
2 Tbsp whole black pepper
3/8 cup dried oregano
2 Tbsp allspice
1/3 cup hot paprika
1/4 cup red wine vinegar
3/4 cup red wine
sausage casings (if desired)

Chill the meat and fat in the freezer for about 15 minutes to make it easier to cut.
Mix the spices, sugar and salt in a bowl. Cut the meat and fat into 1" cubes and mix with the spices. Let rest in the fridge for at least an hour.
Grind the meat mixture using a medium die on your meat grinder. If your room is warm, put a bowl of ice under the bowl you are grinding into. Add the red wine vinegar and red wine and mix very, very well.
Test the seasonings by frying up a couple of small sausage paddies. (my favourite step!) If it's too course, you can put it through the grinder a second time, but be careful not to lose the wonderful texture.
Put the sausage back into the fridge while you set up the sausage stuffer. Cut your sausage casings into manageable lengths. I do about 1 meter at a time. Soak the sausage casings in hot water. Run a bit of hot water through the casings to remove the salt.
Stuff the casings and pinch and twist every 4-5 inches to make links.
I usually also put a couple pounds of sausage meat into the freezer with no casings to use in recipes.
Freeze whatever you are not going to use in the next day.

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