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How to Cook Lamb Sausage

by
author image Natalie Smith
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
How to Cook Lamb Sausage
Three uncooked lamb sausages. Photo Credit Ferumov/iStock/Getty Images

If you find that the flavor of lamb is too strong for you, don't give up hope for enjoying it yet. Lamb sausage combines lamb meat with herbs and spices, such as rosemary, thyme, garlic, allspice and cumin, to temper the assertive flavor of the lamb and bring out its rich, juicy texture. Best of all, lamb sausage is very versatile because it can be poached, grilled or sautéed. It is also much easier to prepare than regular cuts of lamb because the flavor of the spices and herbs will make up for an accidental overcooking.

Poached Lamb Sausage

Step 1

Add 8 cups beef broth and 8 cups red wine to a Dutch oven and bring the mixture to a boil.

Step 2

Add the lamb sausages to the liquid and poach them for 20 minutes.

Step 3

Remove the lamb sausages from the poaching liquid with tongs and allow them to cool for 10 minutes before you serve them.

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Grilled Lamb Sausages

Step 1

Preheat the grill to medium-high heat, or 400 degrees Fahrenheit.

Step 2

Use a sharp knife to prick four to five holes in each sausage. This will prevent the sausages from splitting open on the grill.

Step 3

Grill the sausages for 20 to 25 minutes, turning them often. When the sausages are ready, the juices running out of the holes from the knife will be clear with no traces of pink and the sausages themselve will be browned.

Step 4

Allow the sausages to rest for 10 minutes before you serve them.

Sautéed Lamb Sausages

Step 1

Add 2 tbsp. olive oil to a large skillet and heat the oil over high heat.

Step 2

Use a sharp knife to prick four to five holes in each sausage. This will prevent the sausages from splitting open in the hot skillet.

Step 3

Add the sausages and 1 cup red wine to the pan.

Step 4

Cover the pan and turn the heat down to medium-low. Sauté the sausages for five minutes, turning once.

Step 5

Uncover the pan and bring the heat back up to high.

Step 6

Sauté the sausages for eight more minutes, turning frequently, until the sausages are browned and most of the liquid has evaporated.

Step 7

Allow the sausages to rest for 10 minutes before you serve them.

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References

Demand Media