• Mint Lamb Sausage Inspired by Jorgensen Farms {Charcutepalooza}

    by  • June 15, 2011 • charcutepalooza, Farm Tours, Local Food, Meat, Recipes & Meals • 10 Comments

    On a picturesque 65 acres in east central Ohio, there lies Jorgensen Farms, a biodynamic animal and vegetable operation. Proprietor Val (pictured below in blue) works the land guided by her distinguishing palette and eye for pleasing design. She builds vibrant soil through careful crop rotation and pasturing. Perhaps the most recognized crop is her mint grown especially for central Ohio based Jeni’s Splendid Ice Cream’s Backyard Mint flavor.

    val jorgenson leading herb tourgarlic among herbs jorgensen farmsbaby lambs at jorgensen farms
    You may click on pictures to enlarge them.

    I attended the Ohio Lamb Chef’s Day at Jorgensen Farms one cold and rainy day this May. The event included tours and tastings aimed at educating restaurant chefs. We walked through herb gardens near the farm houses and viewed sheep out to pasture on rolling hills. Two chilly day-old lambs visited in the arms of flower grower and livestock helper Roger Genter.

    ohio lamb chef's dayohio lamb unusual cuts

    The meat of the event was a fascinating demonstration by Dr. Paul Kuber, associate professor of Animal Sciences at Ohio State University. He expertly butchered a lamb into cuts usable by restaurants and home cooks, sharing anatomy and culinary tidbits throughout. A six course sampling meal followed, using some of the cuts demonstrated.

    At the end of the lamb cutting, a large bowl of scraps was left. Kuber shared that these could be used for sausage or other charcuterie. When the June Charcutepalooza challenge, stuffing, was announced, I knew what I had to make: mint lamb sausage, inspired by Jorgensen Farms.

    Lamb mint sausage makes good use of the abundant mint and garlic scapes in our own backyard. We chose Ohio lamb and pork to keep the recipe local. The binding liquid included some of our own apple cider vinegar made last autumn.

     

    garlic scapes and mintmise en place for homemade sausagebinding sausage

    cooking test sample of lamb sausagestuffing sausagemint lamb sausage recipe

     

    As we have been stuffing sausage for a few years, the process runs quickly and smoothly now. Alex and Lil do most of the meat handling while I clean up behind them. From grind to bind to stuffing, a batch only takes about thirty minutes.

    I served the sausage tonight with barley risotto and wilted homegrown greens. I highly recommend this hearty and healthy combination. It warmed us on a unseasonably cool evening, reminiscent of the chilly day I spent at the lovely Jorgensen Farms.

    lamb garlic mint sausage recipe[print_this]


    Mint Lamb Sausage

    Makes 10 7 inch links

    2 pounds lamb shoulder, boned
    1 pound pork shoulder, boned
    0.9 oz kosher salt (a hair less than 2 tablespoons)
    1/3 cup finely chopped fresh mint
    1 1/2 tablespoons finely chopped fresh young garlic scapes
    1/4 cup apple cider vinegar
    1/4 cup water
    hog casings

    1. Grind lamb and pork with a large die.
    2. Transfer to a mixing bowl. Add salt, mint, and scapes. Mix with batter paddle to combine.
    3. Slowly pour in apple cider vinegar and water while mixing on low speed. Continue mixing until sausage binds or becomes very sticky, approximately 5 minutes.
    4. Stuff into hog casings and make links.

    [/print_this]

    About

    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.

    http://www.harmonioushomestead.com

    10 Responses to Mint Lamb Sausage Inspired by Jorgensen Farms {Charcutepalooza}

    1. June 15, 2011 at 10:25 pm

      Blues Creek makes a nice Lamb Mint Sausage. I make a pasta with a mint pesto to serve with it. I thought sausage would take a lot longer to do.

    2. June 15, 2011 at 11:27 pm

      Yum! My mouth is watering!

    3. June 16, 2011 at 12:45 pm

      That sounds simply delicious! I would love to learn how to make my own sausage too, though hog skin is probably a bit difficult to get hold of..

    4. June 17, 2011 at 6:41 am

      I love barley risotto and wilted greens!
      Beautiful sausages and lambs….

    5. June 22, 2011 at 9:21 am

      Your mint-lamb sausages are absolutely inspired. Bookmarking this for when I am not already grinding and stuffing and kind of over the whole pig intestine thing and I am ready to make some more! (it’s been an intensive month for meat!).

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    8. November 20, 2011 at 12:05 pm

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