Mastering the Art of Cooking Perfect Lamb Sausage

Slow cooked sausages are delicious, especially in my braised lamb sugo recipe-one of my favorite pasta sauces. You don’t have to cook any sausage until it’s just done. Instead, you can simmer it with some liquid (or tomato, as I do here in this version based on one I made at Italian restaurants in St. Paul) and cook them until they’re very tender.

If you like pot roast and slow-cooked lamb, you’ll love braising sausages. It’s a great variation on classic Italian meat sauces made from lamb shoulder or ground lamb. I’m using the same recipe for goat shoulder fennel sausage that I used in our post on lamb fennel sausage because it has a traditional flavor. However, you could use any kind of sausage you like.

We would slowly cook two 4-ounce pork sausages with wine and tomato sauce until they were almost falling apart at the restaurant. Then we’d put two of them inside a flat pocket bread with peppers, onions, and cheese and bake it. There was no way around how big it was, and I don’t know anyone besides the restaurant owner who could eat the whole thing.

I like to serve the sausages and their sauce with pasta in the recipe below, but the braised lamb ragu and its sauce would also taste great over polenta. I think you’ll really enjoy this sausage recipe if you’ve only ever cooked them quickly in the oven or on the grill.

This recipe is by Chef Alan Bergo, the Forager Chef. Alan is a chef from Minnesota who has worked in the food industry for a long time and has been the executive chef of both the famous Lucia’s Restaurant and the Salt Cellar. He is one of the most respected people in the world of foraging and wild food. He wrote The Forager Chef’s Book of Flora. He is best known for starting the website Forager Chef, which is all about wild foods and gets millions of readers every year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef. com.

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U. S. A. Good for you and good for the environment.

As an avid home cook and sausage enthusiast, I’m always on the hunt for new and exciting ways to prepare different types of sausage And let me tell you, lamb sausage has quickly become one of my absolute favorites Bursting with rich, savory flavor, this underestimated sausage variety can easily be the star of any meal when cooked properly.

After testing countless recipes and techniques, I’ve discovered the secrets to cooking mouthwateringly delicious lamb sausage right in your own kitchen. Whether you prefer to grill, bake, pan sear or soup it up, cooking lamb sausage to juicy, flavorful perfection is easier than you think. In this article, I’ll share all my tips and tricks for making this superb sausage shine. Soon you’ll be serving up restaurant-worthy lamb sausage creations that will have your family and friends begging for more. Let’s get cooking!

Choosing the Best Lamb Sausage

The first step on the road to lamb sausage success is selecting a high-quality product. Look for sausage made from fresh, finely ground American lamb. The meat should have a ratio of about 80% lean to 20% fat for the ideal balance of rich flavor and tenderness. Avoid sausage with a gritty texture or an overly greasy appearance.

When possible, purchase lamb sausage links from a local butcher shop or specialty grocery market The in-house sausage selection will taste exponentially better than the pre-packaged grocery store variety. Seek out flavors like classic mild Italian, zesty ginger apple, savory sun-dried tomato, or spicy chipotle. The possibilities are endless!

For ultimate freshness and food safety, use your lamb sausage within 2 days of purchase. Otherwise, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before cooking. Now let’s get to the best techniques for bringing out the very best in your lamb sausage.

Grilling Perfection

In my opinion, grilling is hands down the best cooking method for lamb sausage. The dry heat and smoky char enhance the rich meatiness to absolute perfection. I like to keep it simple by tossing the sausage links with a bit of oil and cooking over a hot grill until browned on both sides and cooked through. Here are some helpful tips:

Preheat your grill on medium-high heat. Clean and lightly oil the grates.
Brush the sausages gently with olive oil or vegetable oil. Sprinkle with your favorite herbs or dry rub.
Place the sausages on the hot grill and cook for 12-15 minutes total, flipping every 5 minutes or so.
Use tongs to flip carefully and avoid poking holes. This allows the juices to stay locked in.
Cook until browned with nice grill marks and firm to the touch.
Let rest for 5 minutes before serving to allow juices to redistribute.
For smoky flavor, add soaked wood chips to a charcoal or gas grill. Cherry, hickory, apple, and mesquite work great.

Grilled lamb sausage is endlessly versatile. Serve as an entrée with roasted veggies and couscous or pair with creamy polenta as an app. You could even chop it up to top salads and flatbreads. But whatever you do, be sure to take advantage of that smoky char!

Baking Beautiful Sausage

For a hassle-free lamb sausage supper, turn to your oven. Baking coaxes out the juicy flavors and is perfect for making a big batch to meal prep. Simply arrange the sausages on a foil or parchment-lined baking sheet, brush with oil, and sprinkle with desired seasonings. Bake at 400°F for 18-22 minutes, flipping halfway through. Here are some extra baking tips:

Space the sausages evenly to prevent crowding. Leave at least 1 inch between links.
For extra browning and flavor, brush lightly with maple syrup, honey, or brown sugar before baking.
Try scattering cherry tomatoes, onion wedges, or lemon slices around the sausages while baking.
Internal temperature should reach 160°F. Use a meat thermometer to check doneness.
Let the sausages rest for 5-10 minutes once baked before serving.

Baked lamb sausage makes a stellar entrée served with roasted veggies, rice pilaf or pasta. Or slice and add to flatbreads, pitas and grain bowls. Get creative with global spice rubs and herb blends too.

Sizzling Pan-Seared Sausage

Looking for a quick and easy lamb sausage supper? Reach for your favorite skillet and pan-sear it stovetop. This high-heat method helps develop an ultra-crisp browned exterior while sealing in all those delicious juices. Just be sure not to crowd the pan and overcook. For ideal pan-searing:

Pat sausage links dry with paper towels before adding to the hot pan.
Use a heavy skillet or cast iron pan and heat over medium-high heat.
Add just enough oil to lightly coat the pan bottom, about 1 tsp.
Place links in pan without overcrowding. Cook 4-5 minutes per side.
Flip carefully using tongs. Avoid poking holes in the sausage.
Cook until browned on both sides and firm when squeezed.
Remove links from pan and let rest 5 minutes before serving.

I love serving pan-seared lamb sausage with a red wine pan sauce for extra richness. And don’t forget to deglaze the pan to get every last bit of browned flavor. Delish!

Simmering Sausage Soups & Stews

Beyond sausage-focused meals, another of my favorite ways to enjoy lamb sausage is simmered in hearty soups, stews and chilis. The meaty sausage perfectly balances beans, veggies, broth and spices. I recommend browning or grilling the sausage first to boost flavor. Then slice and add to your simmering pot. Here are some serving ideas:

Hearty Minestrone – Sliced grilled sausage + veggies + beans + broth + pasta
Spicy Lamb Chili – Browed lamb sausage + tomatoes + beans + spices + broth
Lamb Sausage & Kale Soup – Grilled sausage slices + kale + potatoes + broth
Lamb Sausage Stew – Pan-seared sausage + root veggies + lentils + broth

Aim for just 5-10 minutes simmer time once adding the cooked sausage to prevent overcooking. And stir gently to maintain pieces. Hearty, wholesome and full of flavor!

Sensational Seasonings & Sauces

When cooking lamb sausage, don’t be shy about seasoning. The richness of the meat loves bold herbs, spices and sauce pairings. Before grilling or pan-searing, try rubbing with spice blends like ras el hanout, za’atar or jerk seasoning. Fresh rosemary, thyme and oregano are always crowd-pleasers too.

And don’t forget the sauces! Bright chimichurri, herby pesto and creamy horseradish all pair perfectly. For bonus flavor, whip up an easy pan sauce while your sausage is resting. Simply deglaze the pan with wine, broth or vinegar and let reduce. Effortless and elegant!

Safety Tips & Serving Suggestions

Now that you’ve mastered all the best cooking techniques, I want to leave you with a few final lamb sausage pointers:

Always cook to an internal temperature of 160°F for food safety.
Let rest at least 5 minutes before slicing to allow juices to redistribute.
Store cooked leftovers in the fridge for 3-4 days or freeze for longer storage.
Try serving sliced on charcuterie boards, in omelets or as a pizza topping.
Lean and tender, lamb sausage can generally be substituted for beef or pork.

how to cook lamb sausage
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Braised Lamb Sausages for Pasta

1 10 inch skillet with high sides or Dutch oven

1 lb lamb or goat Italian sausages
1 32 oz can whole peeled tomatoes
2 oz yellow onion
2 large cloves garlic
½ cup lamb or chicken stock
½ cup dry red wine
¼ teaspoon kosher salt
Pinch of crushed red pepper flakes
2 teaspoons cooking olive oil

1 lb cooked pasta, such as penne
1 tablespoon unsalted butter
Grated parmesan cheese, for serving
Small handful of chopped Italian parsley, to garnish, optional

Warm up the cooking oil in a 3-quart sauce pot. Set the heat to medium and add the sausages. Cook for a few minutes, until both sides are lightly browned.
Remove the sausages.
Cut the onion and garlic into small pieces and add them to the pan. Cook over medium-high heat for three to four minutes, or until the onions are soft.
With a wooden spoon, scrape up the browned bits on the bottom of the pan after adding the red wine.
Add the browned lamb sausages back to the pan. Add the stock and tomato puree. Bring to a boil. Cover and cook at 275 F for two hours.
As the pasta cooks, add salt to a large pot of water and bring it to a boil.
Carefully take the pan out of the oven, take off the lid, and tilt it so that you can spoon off the extra oil and throw it away. Take the sausages out of the pan and add the hot pasta to it. Stir the pasta into the sauce, then add the butter and parsley and stir again.
If you want, slice the sausages into bite sized pieces.
Check the sauce again for salt and hot pepper, and make changes until it tastes right to you.
Put the pasta and sausages back in the pan. Simmer for a few minutes to mix the flavors and help the pasta soak up the sauce. Serve. Pass parmesan at the table.

Spicy Lamb Sausage on a Pretzel Bun

FAQ

What temperature is lamb sausage done?

Uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F.

Do you cook sausage in the oven or stove?

Sausages make a fantastic meal, no matter which way you cook them. Try them pan-fried on the stove for a quick dinner or toss them in the oven for a hands-off meal. You can also simmer them on the stove so they’re extra tender, or throw them on the grill to give them a rich, smoky flavor.

Can lamb sausages be pink in the middle?

But minced or diced lamb or mutton should never be served pink. It needs to be thoroughly cooked and browned. The same goes for burgers. When meat is minced to make a burger, any harmful bacteria from the surface of the meat can get spread throughout the burger.