Recipe courtesy of HRH Catering

Lamb Sausage

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  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 40 min
  • Inactive: 15 min
  • Cook: 1 hr
  • Yield: 10 servings
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Poaching Liquid:

8 cups beef broth

8 cups port wine

7 bay leaves

5 cinnamon sticks

1/4 cup whole peppercorns (mixed colors)

1 onion, halved, skin on

3 tablespoons kosher salt

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground cumin

Lamb Sausage:

3 pounds ground leg of lamb

6 whole eggs

1 cup heavy cream

1/4 cup extra-virgin olive oil

3 cups chopped pistachios

1/4 cup shallots, minced

1/4 cup garlic, minced

1 cup finely chopped fresh rosemary leaves

1/4 cup port

1 tablespoon ground allspice

1 tablespoon ground cumin

1 teaspoon ground nutmeg

1 tablespoon kosher salt

1 teaspoon coarse ground black pepper

Dried bread crumbs


  1. To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.
  2. 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.