Spicy Winter Lamb Sausage

If are looking for the bbq recipe which you can serve in front of your guest, today I will share with you a spicy lamb sausage recipe.

Lamb Sausage


  • 1 large Leg of Lamb
  • 1 pound Pork Fat
  • ¼ ounce Pink Salt
  • 2 ¼ ounces Kosher Salt
  • 2 tablespoons Cayenne Pepper
  • 1 ½ ounces Dextrose
  • 4 oz Milk Powder
  • 1 teaspoon All Spice
  • 1 teaspoon Mace
  • ¼ teaspoon Ground Clove
  • 1 teaspoon Dry Marjoram
  • 2 oz minced Garlic
  • 1 minced White Onion
  • ¼ cup Thyme Leaves


  1. Place meat grinder attachment into the freezer and make sure it is ice cold before you grind your sausage mixture.
  2. Cut the leg of lamb butt into ¼ inch dice and combine all ingredients except milk powder and chill for at least four hours.
  3. Add milk powder to meat when you take it out of the freezer, making sure that you combine all ingredients really well before adding to the mixer.
  4. Once everything is cold, place pork mixture into a meat grinder on medium speed in your kitchen aid attachment, making sure not to overwork the engine.
  5.  This is where you can make sausage patties or if you are adventurous you can fill hog casings.
  6. I find that 3.5 or 4oz patties are the best sizes.
  7. Just put these sausages on a bbq grill and cook for 45 mins.
  8. Serve with rice balls.

If you have any doubts regarding this recipe feel free to contact us here.

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