Several weeks ago, I promised a recipe for this amazing Lamb sausage we made in Green Olive at Red Hill. It was so good I felt I wanted to share it. Lamb usually is not my go to meat as for most Filipinos since they did not grow up with this the taste will be a bit gamey hence you barely see lamb recipes here at Ang Sarap, but if I encounter a really good recipe, I try to promote it as much as possible.
When we are at the Green Olive this was one of our activity, basically foraging for what we will be preparing for dinner. So, we gathered our herbs, so it is as fresh as it can be. The lamb was slaughtered earlier in the day so the sausages we made were as fresh as possible. Green Olive is nearly a 100% self-sustaining farm hence most of our ingredients were sourced out here, like with our recipe today.
I haven’t recreated this at home, but I will share to you what exactly we did (if I can remember it all) on that day, most herbs are unmeasured, and we just measured it visually. So, without further ado here is Green Olive’s Lamb sausage recipe.
- 1 kg minced lamb shoulder
- 4 cloves garlic, minced
- 4 tbsp chopped fresh coriander
- 4 tbsp chopped fresh parsley
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh oregano
- 4 tbsp red wine vinegar
- 2 tbsp sweet paprika
- 1 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fresh fennel seeds
- 1 tsp freshly ground black pepper
- 2 tsp salt
- sausage casings
- In a large bowl mix together all ingredients by hand, except for the sausage casings
- Place mixture in a sausage stuffer, place casing on the other end then tie a tight knot on the end. Fill the sausage casing with the meat mixture, every 4-inch twist to seal section, gently pack each section until you are finished with all the meat.
- To cook, place sausages in a steamer, steam for 15 minutes and let it set.
- Remove from steamer then grill or pan fry sausages. Serve