Lamb Sausage Patties With Fresh Mint Feta And Garlic Food

LAMB SAUSAGE PATTIES WITH FRESH MINT, FETA, AND GARLIC

Steps:

• Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.
• Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
• Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.

SPICY LAMB AND MINT SAUSAGE

Steps:

• Combine the lamb, pork fatback, mint, chipotles, chives, black pepper, orange zest and 2 tablespoons salt in a bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
• Stuff the sausages and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Slice the sausages lengthwise and serve on a split toasted baguette with crumbled feta and roasted peppers.

LAMB MERGUEZ SAUSAGE PATTIES

Steps:

• Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
• Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
• Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

GREEK LAMB PATTIES

Steps:

• Combine first 7 ingredients in large bowl.
• Add ground lamb and mix well.
• Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
• Heat skillet on medium heat and add 1 tablespoon of oil.
• Add patties and cook for 3 to 4 minutes per side until no longer pink inside.

FARFALLE WITH LAMB SAUSAGE, FETA & MINT

Steps:

• In a deep skillet, saute onion and garlic in the olive oil. Add sausage pieces and brown them, breaking up the pieces slightly.
• Add the tomatoes and tomato sauce and simmer on very low heat for 1 hour, stirring occasionally. Season with salt and pepper. Turn off the heat and add the mint and feta cheese, stirring just until mixed.
• Cook pasta in boiling salted water. Drain thoroughly, and then toss with the sauce. Add extra mint and feta for garnish if desired.