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Lamb Sausage with Olives and Citrus
Lamb shoulder enriched with pork fat, seasoned with toasted coriander, orange and lemon zest, and bound with a chilled mix of citrus juice and olive oil, then studded with chopped mixed olives and mint. Link it, patty it or cook it loose.
- YieldServes 4
- Hands-on1 h 20 min
- Total3 h 35 min
- Difficulty
Ingredients
Meat
- 700 gboneless lamb shoulder, cut in 2.5 cm dice
- 180 gpork back fat, cut in 2.5 cm dice
- 10 gkosher salt
- ½orange, zested (juice used below)
- ½lemon, zested (juice used below)
- 0.38 tspblack peppercorns, toasted and finely ground
- 1¼ tbspcoriander seeds, toasted and finely ground
Liquid
- 25 mllemon juice
- 50 mlorange juice
- 25 mlextra virgin olive oil
Garnish
- 1½ tbspmint, minced
- 90 gmixed good olives (about 5/8 cup), pitted and chopped
- 1 piecehog casings (about 1 m each)optional
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