Lamb Mince and Fennel Seed Sausages
Aromatic and hearty, these Lamb Mince and Fennel Seed Sausages draw inspiration from Mediterranean flavors, with a rustic, homemade twist. Experience the perfect balance of juicy lamb and the distinctive, sweet anise of fennel seeds, crafted into sausages for a delightful dining experience.
Ingredients
500 grams ground lamb (minced lamb) - Preferably from locally sourced, grass-fed lamb for richer flavors.
3 tablespoons fennel seeds - Lightly toasted to enhance the aromatic notes.
2 cloves garlic - Minced.
1 teaspoon sea salt
1 teaspoon ground black pepper - Freshly ground.
1 teaspoon chili flakes (chilli flakes in British English) - Optional, for heat.
2 tablespoons olive oil - Extra virgin.
1 tablespoon lemon zest - Freshly grated, from organic lemons.
1 tablespoon mint - fresh, chopped
Instructions
- Begin by toasting the fennel seeds in a dry pan over medium heat. Shake the pan gently until the seeds turn golden and release a fragrant aroma. Set aside to cool slightly.
- In a large mixing bowl, combine the lamb mince, toasted fennel seeds, minced garlic, sea salt, black pepper, red chili flakes, olive oil, lemon zest, and chopped mint. Use your hands to blend the ingredients thoroughly until evenly distributed.
- Chill the mixture in the refrigerator for about 20 minutes to allow the flavors to meld.
- Rinse the sausage casings under cold water to remove excess salt. If using natural casings, soak them in warm water to make them pliable.
- Attach a sausage funnel to a meat grinder or stand mixer. Feed the lamb mixture through the funnel and into the casing, twisting at desired intervals to form sausages.
- Gently prick any air bubbles in the sausages with a pin or needle. Let them rest for at least 30 minutes in the refrigerator to set.
- Preheat your grill or a skillet over medium-high heat. Cook the sausages for about 10 minutes on each side until they are evenly browned and cooked through (internal temperature should reach 70°C/160°F).
Notes
For added flavor, consider adding a touch of ground cumin or coriander to the mix. These sausages can be grilled a day ahead and reheated in a moderate oven (180°C/350°F) before serving. For a less experienced cook, pre-made sausage casings can be substituted.
Nutrition
Calories: 436kcalCarbohydrates: 4gProtein: 22gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 91mgSodium: 668mgPotassium: 386mgFiber: 2gSugar: 0.1gVitamin A: 211IUVitamin C: 4mgCalcium: 86mgIron: 3mg
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