Minted Lamb Sausage

Lamb is considered a delicacy in most parts of Italy. It imparts a distinct flavor in this sausage recipe, but you may use beef or pork if you are not a fan of lamb.

Serves: 10Hands-on: 1 hourTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 10


  • 2 1⁄4 lbs. lamb
  • 1⁄4 lb. pancetta
  • 1⁄2 bulb garlic, peeled and minced
  • 1⁄2 bunch fresh mint, chopped
  • 1⁄4 cup pine nuts
  • 1⁄2 cup raisins
  • 1 large egg, lightly beaten
  • 1⁄2 tsp. ground black pepper
  • 1 tsp. kosher salt
  • Sausage casings
  • 2 tsp. olive oil


  • Grind the lamb and pancetta separately. Keep chilled.
  • Mix together all the ingredients in a chilled bowl using chilled utensils. If using an electric mixer, be sure not to over blend the meat.
  • Stuff the mixture into casings or form into patties.
  • Heat oil in a large sauté pan over medium heat. Add the sausage, cover, and cook for about 30 minutes, turning every 5 minutes. Uncover and cook for 15 minutes until thoroughly browned. Drain on paper towels.