Moroccan Spiced Lamb Sausages
It’s almost BBQ season here in New Zealand and Oktoberfest month in Bavaria so what better way to celebrate both than with homemade sausages and sausage making workshops. With two workshops coming up this month and our own Oktoberfest at the Gourmet Gannet I have been busy creating new recipes as well as stocking up on German style sausages for 20 guests. Pork and Caraway for the traditional Nuremburger style and a not so traditional German sausage with the Moroccan Spiced Lamb on this post. I will also be dabbling with a beef and smoked paprika this weekend too. It’s really satisfying producing your own sausages and having complete control over what goes into them. Since leaving Germany I rarely eat sausages, the majority here only have 60-70% meat content whereas the Germans have sausage regulations and are not allowed to adulterate them with either fillers or additives. We might think that is a bit pedantic but they are proud to produce quality sausages and I have to say they certainly do make some of the best in the world.
- 1kg lamb (shoulder or leg with a good bit of fat on it)
- 1 onion
- 1 tsp cumin seeds
- 1 tsp coarsely ground black pepper
- 1/2 tsp allspice
- 1/2 tsp chili powder
- 1/4 tsp tumeric
- 1/4 tsp cinnmon
- 1/4 tsp ground ginger
- 3 cloves garlic, finely chopped
- zest of one lemon
- handful fresh parsley leaves
- 1 tsp salt
- 2 metres of natural sausage casing
- Slice the onion in half and put in a pan of boiling water and simmer for 5 minutes. Remove from meat and allow to cool.
- Put lamb and fat (but no skin) through the mincer. You want to use the fat so the sausages do not become dry.
- Feed the parsley and onion through the mincer also.
- Place the cumin seeds into a frying pan and heat over medium heat for 2 minutes until aromatic.
- In a large bowl place the lamb, onion and all the spices. Using clean hands work the pork mixture for 5 minutes until very sticky – the mixture should stick between your fingers.
- Heat a little oil in a frying pan over medium heat. Roll 1 tbs mixture into a ball then flatten into patty and cook 2 minutes each side until cooked through. Taste the meat and adjust seasonings if required.
- Clean the casing by running cold tap water through the sausage casing 3 times.
- Cut a length of wet casing and slide onto nozzle of sausage maker, leaving a little un-tied hanging over the edge.
- Feed the mince through the machine, sliding the casing off of the nozzle as the mince comes out.
- Run your hands over the sausage to expel the excess air. Tie one end in a knot then twist the casing to for 12 sausages. Place onto a tray, cover and refrigerate overnight if time permits, this helps prevent the sausages from splitting while cooking.
- Heat a little oil in a large non-stick frying pan over low heat, add the sausages and cook slowly for 10 minutes or until golden and cooked through