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A simple, healthier sausage recipe from acclaimed Chef Alex Pope! Combining simple ingredients, this simple, loose lamb sausage recipe is perfect to include in your favorite recipes that call for loose or bulk sausage, as it requires no grinding or mixing of fat to create. The recipe can easily be halved.
Easily turn ground lamb into flavorful lamb sausage
24 ounces of ground lamb
3 tablespoons of water
1.5 teaspoons of salt
1 teaspoon of ground black pepper
1 teaspoon spoon of dry oregano
1 tablespoon of dry shallots (or dry onion flakes)
Put ground lamb, salt, water, and spices in a medium-sized mixing bowl. Mix with a sturdy spoon. Mix for about 1 minute, the meat should come together into a firm, sticky mass.
Use in place of pork or beef sausage in your favorite recipes. (Try it out with these brightly flavored lamb meatballs!)
Central Grazing is proud to partner with chefs and restaurants to bring you custom recipes, special offers, and exclusive content. This recipe is from our Kitchen Collab with Chef Alex Pope of Local Pig — Kansas City’s award-winning whole animal butcher shop dedicated to locally sourced products and humanely raised meats. Read our interview with Chef Alex.
Alex Pope started his cooking career in Madison, Wisconsin, while earning a degree in Economics from the University of Wisconsin. After attending culinary school in New York City, Alex moved to Kansas City. He was a sous chef at the prestigious American Restaurant and Executive Chef at R Bar before founding Local Pig (2012) and Pigwich (2013).