Make Your Own Lamb, Rosemary and Red Wine Sausage

• Gluten free

• Meat

  • 2 1/4 lbs Fatty lamb shoulder
  • 1/2 lb Lamb or pork, fat
  • 6 feet Sausage casing

• Produce

  • 3 cloves Garlic
  • 1/4 cup Rosemary, fresh leaves

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 1/2 tsp Kosher salt

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on meatandwildgame.about.com

Description

Ingredients

• 2-1/4 pounds fatty lamb shoulder
• 1/2 pound lamb or pork fat
• 1/4 cup fresh rosemary leaves, chopped
• 1-1/2 teaspoons Kosher salt
• 3 cloves garlic, finely chopped
• 1 teaspoon freshly ground black pepper
• 1/2 cup chilled red wine
• 6 feet sausage casing (if using)

Directions

• Preparation Cut the lamb shoulder and fat into small pieces that will easily fit into your meat grinder, removing any sinew from the meat as you go. In a large bowl combine the meat and fat with the rosemary, salt, garlic and pepper, and stir to mix. Cover and refrigerate 4 to 6 hours or overnight.Before grinding, place the bowl from your stand mixer and meat grinder in the refrigerator for 2 hours.Remove the meat mixture, bowl, meat grinder and wine from the refrigerator. Using the finest grind on your grinder, grind the meat mixture into the chilled bowl. Alternate pushing the pieces of fat and meat through the grinder to ensure that the fat doesn't stick inside. Using the paddle attachment on your stand mixer, mix the ground meat on low speed, adding the cold red wine. The mixture will come together in about 2 minutes and be sticky.Take about 1 tablespoon and form a small patty, and fry it in a skillet. Taste and adjust the seasoning, adding more salt if  desired. If you plan on stuffing the sausage in casings, refrigerate it for 2 hours. Otherwise, you can simply shape and wrap the sausages in plastic wrap for later use.  If you're stuffing the sausages, proceed to the next step. (For sausage-making tips, read this article.)While the sausage meat is chilling, soak the casings in warm water for 1 hour. Rinse the casings in cold water, then run water through them, by slipping one end of the casing over the tap and gently turn on the water to let it flow through the casing. Place the casings in a fine-mesh sieve to drain. You want them to be moist when you fill them.Attach the sausage stuffer to the grinder, and push the damp sausage casing over the tube until about 4 inches is hanging from the end and tie a knot in this piece. (If it's your first time at making sausage, ask a friend to help you with this step.) Add the chilled mixture to the grinder on low speed, and slowly stuff the sausage casings, trying to minimize the air pockets in the casings. As the sausage enters the casing, it should slowly slide off the tube.Once all the mixture is used up, ease any remaining casing off the tube. Roll the sausage on a damp surface to distribute the filling as evenly as possible, then form the sausage into links by twisting the casings at 6-inch intervals.Twist each link in the opposite direction to prevent them from unwinding. Cover the sausages, and refrigerate for up to 3 days or freeze them.