Lamb makes delicious sausage meat, more pronounced in flavor than sausage made from pork
2 1/2 pounds lamb (about 70 percent meat and 30 percent fat), cut into 2-inch cubes
1/4 cup chopped fresh rosemary leaves
1/2 cup red wine
salt and freshly ground pepper to taste
Pass the lamb 3 times through a meat grinder, using the plate with the widest holes. Mix in rosemary and red wine, and season with salt and pepper. Test a small amount of the mixture in a sauté pan for seasoning. Proceed with sausage stuffing (pull directions on Dean & DeLuca web).
Lamb makes delicious sausage meat, more pronounced in flavor than sausage made from pork. If your butcher has it available, lamb breast trimmings make especially delicious lamb sausages. Makes 6 sausages, each about 5 inches long