This sausage recipe is in the style of Merguez, a North African lamb sausage, is full of highly seasoned ground lamb with a nice earthy flavor, making it one of the tastiest sausages around. Perfect for a casual brunch, informal lunch or a formal dinner.
George's LAMB Sausages
Makes 8 Sausage Patties
chefgeorgehirsch.com | George Hirsch Lifestyle
1 ½ pound ground lamb
1 egg
1/4 cup chopped scallions
2 cloves garlic chopped fine
1 Tablespoon Italian parsley, chopped
1 teaspoon sea salt
¼ teaspoon each ground garlic powder, teaspoon paprika, rosemary, thyme, basil, ground black pepper
1/2 teaspoon hot sauce
Pinch of fresh ground nutmeg
Optional: 1 Tablespoon Pine nuts
Combine the lamb, and all the ingredients in a well-chilled bowl and mix gently but well. Form the mixture into 8 patties and refrigerate for 2 hours or overnight. Pre heat a sauté pan until hot drizzle a few drops of olive oil, add patties and cook until brown on each side. Only turn patties once. Serve warm for breakfast, brunch or for a savory dinner.
Tips:
- Lamb Sausages are ideal for grilling as the smoke adds another layer of flavor.
- Make extra raw patties and freeze for easy future cooking.
