Recipe courtesy of HRH Catering
Save Recipe Print
Total:
1 hr 55 min
Prep:
40 min
Inactive:
15 min
Cook:
1 hr
Yield:
10 servings
Level:
Intermediate

Ingredients

Poaching Liquid:
Lamb Sausage:

Directions

To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.

To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Sausage Gravy

Recipe courtesy of Ree Drummond

Breakfast Sausage

Recipe courtesy of Alton Brown

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Breakfast Sausage Casserole

Recipe courtesy of Trisha Yearwood

Roasted Lamb Chops

Recipe courtesy of The Neelys

Rack of Lamb

Recipe courtesy of Ina Garten

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Rigatoni with Sausage & Fennel

Recipe courtesy of Ina Garten

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Browse Reviews By Keyword