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Moroccan Lamb Sausage

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Cost: $7.98 Per Serving: $1.33 This spicy blend of herbs and heat makes a great pan sausage suitable for breakfast or dinner. Eat them as patties or lamb burgers, or use to replace the toppings on pizza.

Ingredients

Units Scale
  • 1/8 cup green bell pepper — finely chopped
  • 1/8 cup onion — finely chopped
  • 4 cloves garlic — pressed
  • 1/8 cup Italian parsley — chopped
  • 1 pound ground lamb
  • 1/2 pound ground beef, 80/20, raw
  • 2 tablespoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons Sambal oelek — or Sriracha (also called Rooster Sauce)
  • 2 egg yolks
  • 1/4 cup ice water

Instructions

  1. Place bell pepper, onion, pressed garlic, and parsley in bowl of food processor fitted with the S-blade. Pulse until veggies are finely pureed. Crumble ground lamb and beef into the onion mixture in the bowl of the food processor. Add remaining ingredients.
  2. Pulse until lamb mixture is well combined and the liquid of the egg yolks and ice water are incorporated. Don’t worry if there are still small bits of ice. Don’t overwork.
  3. Remove from food processor and cook immediately. You can form a roll and wrap in plastic wrap. Tightly sealing the ends of the “casing” with butchers twine and poach sausage for 20 minutes in a hot water bath or until lamb sausage registers 165° in the center. Remove from plastic wrap and sauté lamb in olive oil until golden.
  4. Or simply sauté sausage as you would hamburger and cook until done. Use to top salads, feta wraps, and pizzas.
  5. You can also form patties and eat as you would a hamburger or a breakfast sausage.

Notes

Serving Ideas: Use to make lamb burgers, or as breakfast sausage with eggs and roasted tomatoes. Or use to top pizzas, wraps, and salads.

This is such a different take on homemade sausage. The lamb and Moroccan spices give it a spicy and sultry taste. The egg yolks act as an emulsifier and add much-needed fat, while the ice water helps the texture of the sausage and keeps the lamb from getting too hot in the bowl of the food processor.

You can make this sausage by hand, just be sure to finely chop your veggies. Use ice-cold water to replace the ice water. Mix with your hands until everything is smooth and incorporated.

We love this as a topping on low carb pizza!

For an added surprise, about a 1/4 cup of coarsely chopped pistachios is a delicious addition, if your carb budget and pocket book allow them.

Nutrition

Find it online: https://www.carbsmart.com/budget-low-carb-cooking-enjoy-lamb-without-fleecing-your-budget.html

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