Servings: Serves 12
Ingredients 8 cloves garlic , brunoised3 shallots , brunoised2 tablespoons cumin seed , ground and toasted1 tablespoon fennel seed , ground and toasted4 tablespoons kosher salt1 teaspoon smoked paprika1/4 bunch rosemary , chopped1/4 bunch cilantro , chopped3 tablespoons olive oil3 pounds lamb shoulder1 pound lamb leg1 pound pork fat1 pound lamb fatJuice and zest of 2 oranges1/4 cup currants1 cup red wine (preferably Shiraz)1/2 tablespoon ground cinnamon2 tablespoons grain mustard4 ounces sausage casing or 1 pound caul fat (both available at a local butcher)
In a saute pan, toast the garlic, shallots, spices and herbs in olive oil. Place meat in a stainless steel bowl and add the oil mixture to the bowl. Add pork and lamb fat, orange juice and zest, currants, red wine, ground cinnamon and grain mustard and allow to sit and marinate, covered in the refrigerator for 4 hours.
Grind marinated meat through a medium die on the meat grinder. Let the meat go through once, then send it through again on the fine die setting.
To taste test, sear a small patty to ensure seasoning is correct. Using sausage stuffer, fill casings or caul fat with lamb mixture. Pan-sear sausages until brown and serve with a favorite savory condiment or relish, such as marinated figs.