Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds lamb, cubed into ½-inch cubes
½ pound pork fat or lamb fat
3 cloves garlic, chopped fine
¼ cup red wine
13 cup fresh mint leaves
13 cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablespoon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes
13 cup pomegranate seeds, frozen
Casings of your choice

For the Salad

6-7 cups, mesclun mix or baby greens
9 figs, quartered
½ cup pomegranate seeds
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon sugar
Juice of 1 lemon
¼ cup fresh mint, chopped

PREPARATION

For the Sausage

Mix all ingredients for sausage in a large bowl (except frozen pomegranate seeds) very well, and refrigerate for about 2 hours. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. Mix in pomegranate seeds, and combine well. If you are making or using the meat without the casings, go right to that step. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week.

For the Salad

In a grill pan, over medium-high heat, add lamb sausage, and cook until desired doneness.
Once cooked, remove, and allow to rest.

On a large platter, place salad greens, figs, pomegranate seeds, and cooked sausage. In a small mixing bowl, whisk together oil, vinegar, sugar, and lemon juice. Drizzle over salad platter. Sprinkle with chopped mint leaves, and serve.

Grilled Lamb Chops with Orange Mint Pomegranate Salsa

October 14th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

8 small lamb chops
Salt/pepper
¼ cup orange juice
¼ cup lemon juice
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tiny pinch of red chili flakes
2 medium oranges, segmented and chopped coarsely
½ cup pomegranate seeds
¼ cup fresh mint, chopped fine
Couple of pinches of salt & pepper

PREPARATION

Prepare grill and place salt and pepper on lamb chops, let set while grill heats up. In a medium mixing bowl whisk together orange juice, lemon juice, lemon juice, vinegar, mustard, honey, chili flakes and oil. Season with salt and pepper. Mix in oranges, pomegranates and mint and mix well, let stand for 20 minutes room temparature before serving. Grill lamb chops on each side for a few minutes until desired texture, medium rare is more preferred. Serve with the salsa spooned on top of the grilled lamb chops.

Excellent accompanied by herbed bulgar pilaf.

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