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close up of fully cooked sausage links showing how golden they are

Lamb Sausage - Sausage Links

This Lamb Sausage is an old family recipe that's juicy, tasty and so easy to make! We make these sausage links all the time and here's the video, tips and details on perfect homemade sausage!

Course Breakfast, brunch, dinner, Main Course, Main Dish
Cuisine American, Greek, Mediterranean, Middle Eastern, Turkish
Keyword homemade sausage, how to cook sausage links, how to make sausage, sausage, sausage links, sausage recipe
Prep Time 1 hour
Cook Time 12 minutes
Servings 4
Calories 210 kcal
Author Mahy

Ingredients

Meat

  • 2 lbs lamb shoulder or leg of lamb or lamb sirloin or a combo

Spice Blend

  • 1 1/2 Tablespoons Sea Salt
  • 2 Tablespoons Black Pepper
  • 1 teaspoon cinnamon
  • 2 teaspoons allspice
  • 1 teaspoon brown sugar
  • 1/2 teaspoon nutmeg
  • 2 teaspoons garlic powder

Casings

  • 1 pack Lamb casings Or any other type

Instructions

  1. Attach the meat grinder in your Ankarsrum machine and use the largest hole grinder disc.
    Setting up the machine and adding a grinder attachment to grind the meat
  2. Grind the lamb using the Ankarsrum grinder into a large bowl.
    The meat is grinding in a grinder and into a large bowl
  3. Add the spice mix to the ground lamb and mix well.
    A hand holding the spice blend used to make the sausage
  4. Now remove the grinder disc and attach the sausage maker to the grinder attachment in your Ankarsrum mixer and secure the lamb casings over the smallest tube.
    A hand holding the casings attached to the sausage maker to show the type of casing to make sausage links
  5. Place the spiced ground lamb in your feeding tube and then turn the machine on and watch the sausage come out of the tube!
    sausage links coming out of the machine!

  6. Once the sausage is ready, tie knots on the sausage links to your desired size.

    A hand tying up the finished sausage to make sausage links

  7. The sausage is ready for the freezer or to cook.

  8. To cook: heat the oil in a skillet, add the sausage in a single layer (do not crowd the pan) and toss until seared and golden on both sides —about 15 minutes.

    cooking sausage links in a skillet

  9. Serve right away with lemon slices, fresh veggies and homemade tahini dip!

    close up of fully cooked sausage links showing how golden they are

Recipe Video

Recipe Notes

Sausage Recipe Tips

  • Select the desired type of meat and the cut depending on the flavor profile and the amount of fat you want.
  • Similarly select the casing that fits your taste the most.
  • Use a quality a grinder and sausage maker--I love my Ankarsrum machine!
  • When grinding the meat, the larges hole grinder will yield the chewiest sausage links which is my personal favorite. The fine grind will yield a less chewy sausage so select your favorite.
  • Avoid using chunks elements in the seasoning such as minced garlic, rather use spice powders and sauces.
  • Make the sausage links as small or as big as you want--follow the technique above or in the video.
  • Cook the sausage links in many different ways-they each will have a different taste.
  • Store the sausage links in the freezer if not using within the week. They keep in the freezer for up to 6 months.
  • Remember to adjust cooking times when cooking from frozen. See section above on how to cook sausage links.
Nutrition Facts
Lamb Sausage - Sausage Links
Amount Per Serving
Calories 210 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 91mg30%
Sodium 2717mg118%
Potassium 483mg14%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 29g58%
Vitamin A 24IU0%
Vitamin C 0.4mg0%
Calcium 46mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.