Lamb Sausage with Rosemary, Garlic and Kalamata olives

I love lamb, in roasts, as chops, Kofte, and last year I made an especially delicious Merguez.  My absolute favorite way to season it is the way I did those chops, with rosemary, garlic and kalamata.  On the train ride home, I was day dreaming of food (a regular occurrence!) and it struck me – why not make a sausage using those very same ingredients?

Up to now I’ve always been following a recipe for sausage but I’m feeling confidant enough to give this original recipe a go. Using the larger grinding plate will give a more rustic appearance and mouth feel. Also, you’ll notice I don’t add the olives with the grind as I don’t want a purple sausage but rather want distinct bits throughout.

As always with making sausage – sanitation is paramount! Make sure your hands,  knives, cutting boards and grinders/stuffers are all pristinely clean. I use very hot water and a good glug of bleach in cleaning solution. Also – keep you meat as cold as possible through the process.

I have found that grinding & seasoning in early in the day then chilling the mixture, and putting the grinding/stuffer attachment in the freezer for several hours gives me the best result.

Lamb Sausage with Rosemary, Garlic and Kalamata olives

4 lbs / 2 kg boneless lamb shoulder diced – large fatty bits removed – (it’s easier if your butcher can do this for you)
1 lb / 450 gm prk back fat diced
1 oz / 3 g kosher salt
2 teaspoons / 5 g sugar
1 teaspoons / 1 g freshly ground black pepper
1 cup / 120 g kalamata olives pitted & chopped
2 tablespoons / 18 g minced garlic
1.5 tablespoons / 8 g fresh rosemary minced
1/4 cup / 60 milliliters dry red wine chilled
1/4 cup / 60 milliliters ice water
Hog casings soaked and rinsed

1. Combine all ingredients except the olives, wine, and water and chill until ready to grind
2. Grind mixture through coarse plate over a bowl set in ice.
3. Add the minced olives, water and wine to the meat mixture and mix (use a stout spoon or the paddle attachment on a stand mixer until mixture is uniform and sticky. – about a minute)

At this point you can either stuff the sausages or, as I did, return it to the fridge to chill thoroughly. This gives you the chance to clean up after the grind and rechill the auger / stuffer.

4. Stuff into prepared hog casings. Tie off the sausages into about 8″ links.



5. Refrigerate or freeze until ready to cook.
6. Gently saute or roast the sausages to an internal temperature of 150F or 60C.

I served this with garlic green beans and greek potatoes.

Eat Well & Keep Digging!