Lamb Masala Sausage

• Meat

  • 1 4-lb. skinless, boneless lamb shoulder, skinless boneless

• Produce

  • 1/2 cup Cilantro, fresh
  • 1 tbsp Garlic
  • 3 tbsp Ginger

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1 tbsp Garam masala
  • 30 g Kosher salt
  • 2 tbsp Paprika, smoked
  • 2 tsp Turmeric, ground

• Other

  • 2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded

Found on bonappetit.com

Ingredients

• 1 4-lb. skinless, boneless lamb shoulder
• 30 grams* kosher salt
• 2 tablespoons smoked paprika
• 1 tablespoon garam masala
• 2 teaspoons ground turmeric
• 1 teaspoon cayenne pepper
• 3 tablespoons finely grated peeled ginger
• 1 tablespoon finely grated garlic
• ½ cup finely chopped fresh cilantro
• 2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded
• *To bind, sausage needs an exact salt-to-meat ratio by weight. No scale? Use 3 Tbsp. Diamond Crystal kosher salt or 2 Tbsp. plus 2 tsp. Morton coarse kosher salt.
• KitchenAid with food grinder attachment and sausage stuffer kit (or grinding and stuffing equipment of choice); sausage pricker or T-pin