Recipes

Garlic Spinach Lamb Sausage
  • Ingredients
  • 1-1/2pounds ground lamb
  • 1 egg, beaten
  • 1-10 ounce package frozen chopped spinach,
  • thawed and squeezed dry
  • 2 tablespoons chopped fresh parsley
  • 4 cloves garlic, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup plain yogurt
Directions
  1. Add lamb and remaining ingredients to the mixing bin and process until thoroughly blended
  2. Using the #26 horn extrude the mixture into the casings and twist off into four- inch links
  3. Poke several holes down the length of each sausage
  4. Refrigerate and use within three to four days or freeze for later use.


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