Best 6 Aussie Lamb Sausages Recipes

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Aussie lamb sausages, known for their succulent texture and rich flavor, offer a delightful culinary experience that is sure to tantalize your taste buds. Originating from the vast pastures of Australia, these sausages embody the essence of rustic charm and bold flavors. Whether you prefer them grilled, pan-fried, or baked, these delectable sausages promise an unforgettable gastronomic journey. As you embark on this culinary adventure, let us guide you through a selection of carefully curated recipes, each offering a unique twist on the classic Aussie lamb sausage. From traditional bangers and mash to innovative fusion dishes, our comprehensive guide will equip you with the knowledge and inspiration to create a memorable meal that will leave your family and friends craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB SAUSAGE



Lamb Sausage image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 10 servings

Number Of Ingredients 25

8 cups beef broth
8 cups port wine
7 bay leaves
5 cinnamon sticks
1/4 cup whole peppercorns (mixed colors)
1 onion, halved, skin on
3 tablespoons kosher salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cumin
3 pounds ground leg of lamb
6 whole eggs
1 cup heavy cream
1/4 cup extra-virgin olive oil
3 cups chopped pistachios
1/4 cup shallots, minced
1/4 cup garlic, minced
1 cup finely chopped fresh rosemary leaves
1/4 cup port
1 tablespoon ground allspice
1 tablespoon ground cumin
1 teaspoon ground nutmeg
1 tablespoon kosher salt
1 teaspoon coarse ground black pepper
Dried bread crumbs

Steps:

  • To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.
  • To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.

AUSSIE LAMB SAUSAGES



Aussie Lamb Sausages image

The original recipe called for kangaroo, so if you like kangaroo and have access to it, just sub it for the lamb. Can be stuffed into sausage casings or made into patties.

Provided by Outta Here

Categories     Lamb/Sheep

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 medium white onion, peeled and finely diced
1 garlic clove, peeled and minced
2 teaspoons dark soy sauce
2 teaspoons tomato paste
1 teaspoon coarse grain mustard
1/2 teaspoon chili powder
2 teaspoons dark brown sugar
1 teaspoon ground ginger
2 teaspoons red wine vinegar
1 1/4 lbs ground lamb (or kangaroo)
1 cup fresh breadcrumb
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • In a medium saucepan, stir together the onion, garlic, soy sauce, tomato paste, mustard, chilli powder, brown sugar, ginger and vinegar. Bring to a boil and simmer 1-2 minutes. Cool completely.
  • When mixture has cooled completely, mix it into the lamb in a large bowl. Add breadcrumbs, salt and pepper and mix thoroughly.
  • Let sit at room temperature for 20 minutes or cover and refrigerate overnight.
  • Stuff into soaked casings, or form into patties.
  • Grill or fry using your favorite method.

Nutrition Facts : Calories 267.8, Fat 17.4, SaturatedFat 7.4, Cholesterol 51.8, Sodium 384.8, Carbohydrate 12.9, Fiber 1, Sugar 2.8, Protein 14

LAMB SAUSAGE



Lamb Sausage image

This is a lamb sausage recipe that I stumbled upon which is a departure from the expected Middle-Eastern/Arabic or the handful of Scots and Irish recipes available. It definitely evokes the taste of Spain, Provence, Italy, and Greece but without being recognizably any single one of those cuisines.

Provided by Joe Schroeter

Categories     Lamb/Sheep

Time P1DT30m

Yield 3 lbs. sausage

Number Of Ingredients 10

2 1/2 lbs lamb
1/2 lb pork fat
4 tablespoons fresh rosemary, minced
2 teaspoons cracked black pepper
1 tablespoon dried thyme
25 g fresh garlic, minced
10 g juniper berries, cracked and chopped
1 teaspoon spanish hot paprika
2 teaspoons kosher salt
1 cup red wine, reduced to 1/2 c

Steps:

  • Cut lamb and pork fat into 1" chunks. Toss with all remaining ingredients except wine and refrigerate for 12 hours. Spread on a tray and freeze for 1 hour until meat is partially, but not completely, frozen. Chill meat grinder and bowl for 1 hour in fridge.
  • Grind using a 1/8th inch die. Add reduced wine, and stir to mix. Stuff into medium pork casings.
  • Sausage is really easy to make, especially if you have a Kitchen Aid stand mixer. Get the grinding and stuffing attachments.

Nutrition Facts : Calories 1340.4, Fat 113.8, SaturatedFat 53.4, Cholesterol 282.7, Sodium 1319.5, Carbohydrate 7.5, Fiber 1.7, Sugar 0.7, Protein 54.2

LAMB SAUSAGES



Lamb Sausages image

Serve these quick-to-prep sausages with our Smoky Pinto Beans.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 3

1 tablespoon olive oil
6 lamb sausages
Lime wedges, for serving

Steps:

  • Heat oil in a large skillet over medium heat until hot but not smoking. Cook sausages, turning, until well browned but still slightly pink in center, about 12 minutes. Cut sausages on the diagonal into thirds. Serve with lime wedges.

FARMER'S WIFE'S BREAKFAST



Farmer's Wife's Breakfast image

Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.

Provided by Magdalena Wszelaki

Categories     HarperCollins     HarperCollins     Breakfast     Lamb     Ground Lamb     Leafy Green     Avocado

Yield 2 servings with leftover patties

Number Of Ingredients 16

Lamb sausage patties:
1 pound ground lamb
2 tablespoons ground fennel seed
2 tablespoons apple cider vinegar
2 tablespoons coconut aminos
1 teaspoon smoked sea salt
1 tablespoon ghee, divided
Salad:
2 handfuls of greens such as arugula, mizuna, baby kale, or baby spinach
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Dash of sea salt
Sides:
1 ripe avocado, peeled, pitted, and sliced
1 cup store- bought sauerkraut
1/2 cup fresh pomegranate seeds

Steps:

  • To make the patties, in a large bowl, knead together the lamb, fennel seed, apple cider vinegar, coconut aminos, and salt. Using your hands, form the mixture into twelve patties.
  • In a skillet over medium- high heat, heat 1 1/2 teaspoons ghee. Place six patties in the hot skillet and fry for 4 minutes or until brown. Flip and fry for 3 minutes. Set aside. Add the remaining ghee to the skillet and fry the remaining patties.
  • To make the salad, in a medium bowl, toss the greens with the olive oil, lemon, and salt until well coated. To serve, place half the salad on each plate and top with two patties and half the avocado, sauerkraut, and pomegranate seeds. Store the remaining patties for the next day's breakfast.

AUSSIE SAUSAGE ROLLS



Aussie Sausage Rolls image

I was born and raised in Australia, but moved to the U.S. when I got married. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers. -Melissa Landon, Port Charlotte, Florida

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

1 medium onion, finely chopped
2 tablespoons minced fresh chives or 2 teaspoons dried chives
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika, divided
1-1/4 pounds bulk pork sausage
1 package (17.3 ounces) frozen puff pastry, thawed

Steps:

  • Preheat oven to 350°. Combine first 6 ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly., On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into 3 strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into 6 pieces., Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes.

Nutrition Facts : Calories 116 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Choose high-quality sausages: Opt for sausages made with fresh, high-quality meat and minimal fillers. Look for sausages with a coarse grind, as they tend to have a better texture.
  • Use a hot pan: When cooking the sausages, make sure the pan is hot enough to sear the outside and prevent them from sticking. A well-seared sausage will have a crispy exterior and a juicy interior.
  • Don't overcrowd the pan: Avoid overcrowding the pan with sausages, as this will prevent them from cooking evenly. Cook the sausages in batches if necessary.
  • Cook the sausages thoroughly: Make sure to cook the sausages until they are cooked through. The internal temperature of the sausages should reach 165°F (74°C) to ensure they are safe to eat.
  • Let the sausages rest: After cooking the sausages, let them rest for a few minutes before slicing or serving. This will allow the juices to redistribute and prevent them from drying out.

Conclusion:

Aussie sausages are a versatile and delicious addition to any meal. Whether you're grilling them, frying them, or baking them, there's a recipe in this article to suit your taste. With a variety of flavors and toppings to choose from, you're sure to find the perfect Aussie sausage recipe to satisfy your cravings. So, fire up the grill or heat up the pan and get ready to enjoy these classic Aussie delights!

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