I found an interesting recipe at http://thespicysausage.com/sausagemakingrecipes.htm for Lamb sausage, while in the first recipe the amount of pepper and Cayenne are over the top for me, the remaining ingredients look interesting. Niether tell you much about how to prepare the Lamb. My question, would I just take a leg of lamb and grind it fat and all ... and do all sausages need some (10-20%) fat?
Lamb Sausage
3-lbs ground lamb
1-tsp salt
1 1/2-tsp cumin
2-tsp coarsely ground black pepper
4-tsp paprika
1 1/2-tsp cayenne
1-tsp cinnamon
1/2-cup pomegranate juice
1 1/2-tsp minced garlic
1-tsp ground ginger
1-tsp dried thyme
Combine all ingredients, mix well & stuff into hog casing
Aussie Lamb Sausage
3-lbs ground lamb
2-sun dried tomatoes, finely chopped
8-oz feta cheese, crumbled
3-tbsp fresh basil, finely chopped
1-tbsp fresh rosemary, finely chopped
1-tbsp minced garlic
1-tsp salt
1/2-tsp freshly ground black pepper
Combine all ingredients, mix well & stuff into hog casing
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