Per 1 ounce:
Calories, 80; Protein Carbohydrates, 0 g;
, 5 g; Fat, 6 g (73% cal.); Cholesterol, 20 mg; Fiber, 0 g; Sodium, 160 mg.
Note: Include some fat with the lean or, if desired, include some pork fat. If pork fat is used, the finished sausage must be cooked to the well-done stage. If all lamb is used, the sausage may be served slightly rare.
For a simpler, more straightforward flavor, omit the oregano, cinnamon, and cilantro.
The flavor of the sausages made by the main recipe is characteristic of the Middle East and parts of North Africa. For a lamb sausage of a more European or North American character, omit the paprika, cumin, oregano, cinnamon, and cilantro. Add 2 tsp (10 mL) dried thyme, 2 tsp (10 mL) dried rosemary, and 1 oz (30 g) chopped shallot.
Was this article helpful?