Mild Lebanese/Syrian Lamb Sausage

(contributed by Garry Vroegh <>)

Ingredients Directions
  • 4 pounds ground lamb (chuck, breast, leg)
  • 1 small lamb casings (cleaned)
  • ½ teaspoon oregano
  • ½ teaspoon allspice
  • 4 tablespoons of salt
  • 1 teaspoon peppercorn pepper (crushed)
  • 1 teaspoon cloves
  • 1 gallon of red wine

Mix all the spices. Knead the meat, moistening your hands with water. Add the spices, kneading well into the meat. When the meat becomes smooth and easy to handle it is ready for stuffing. (Figure about 10-15 minutes of kneading).

The lamb casing should be soaked overnight in salt water or if already cleaned and frozen, soak them for about an hour in cold water before stuffing. Add half a cup of lemon juice or vinegar to the water. drain, dry.

Stuff the casings with the sausage mixture. Link them every 3-4 inches, and keep 4-6 links connected. Distribute the stuffed casings evenly in a large jar or crock. Pour wine over them, making sure the links are covered. Cover and leave the sausages in the wine approx. 6-8 hours. Drain and hang to dry. Refrigerate.

Quart jars of the commercial canning type can be used for expediency. Porcelain jars or crocks are more popularly used though. Any dry wine may be used: chianti, burgundy, or concord grape varieties are inexpensive. Use other types if you prefer, or you may try an Oriental wine. Vary the time the sausages are soaked to experiment with the flavor.

This sausage, with its subtle taste of wine, is tasty with scrambled eggs or as an appetizer with cocktails. These fresh sausages will keep 2-3 days refrigerated, or up to 3 months in the freezer.

Other mild spices that may be used are rosemary & whole grained pepper cherries. Zatore, a middle-eastern spice mixture, could also be used.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:53:20 EST