Lamb and Pimenton Sausage
Chris Shenton
2006-09-20

I wanted a sausage flavored with the spicy smoked Spanishi paprika,
Pimenton.  My colleague didn't want any pork -- not even fat -- so I
used lamb instead.  I started with Bruce Aidells' recipe for Spicy Lamb,
Pine Nut, and Sundried Tomato Sausage.  The lamb shoulder and fat
(free!) came from The Lebanese Butcher; next time I might get the ground
lamb from them rather than having to bone out the shoulder.  The casings
came from Eastern Market butchers or maybe Pika Deli; they've been
packed in water in our freezer for a long time and revive well.

I had the meat and grinder parts chilled but probably should have
chilled between grindings and stuffing as the fat tended to smear, more
as the stuffing progressed.  The Kitchen Aid stand mixer, grinder
attachment and stuffer attachment were used.

We used 1" pork sausage casings, but this is not Kosher/Halal.
Lamb casings are smaller diameter and less sturdy so more likely to break.
It took about 90 minutes to two hours from start to cleanup, not bad.

2 3/4	pound	Lamb shoulder, boned out, slice in strips
1	pound	Lamb fat, sliced in strips
1/4	cup	Pine Nuts, toasted
1/3	cup	Sundried Tomatoes, chopped
1/3	cup	Shallot, chopped
6	tsp	Pimenton
4	tsp	Kosher Salt
5	clove	Garlic
1	tsp	Black Pepper, ground
2	Tbs	Olive Oil
1		Egg, beaten
???	feet	Sausage Casing, about 1" diameter

After slicing the meat, chill with the hardware while you prep the
other ingredients.

Grind the Lamb meat and fat with the coarse cutting plate into a large
mixing bowl.  Clean out any gristle from the cutting blade and replace
the coarse plate with the fine one.

Mix in the dry ingredients into the ground Lamb: Nuts, Tomatoes,
Shallot, Pimenton, Salt, Garlic, and Black Pepper.
Grind the mixture with the fine blade: this will chop and mix the
flavorings together with the meat.
Gently mix in the wet ingredients: Oil and Egg.

Replace the blade and cutting plate with the stuffer snout.
Wet it and thread on the casings.
Do not tie the end: a lot of air will be pushed into the casing
initially and it needs a place to go. 
Feed the twice-ground meat into the hopper and stuff the sausage in one
long coil; since the snout is quite elevated, it helps to have a cutting
board sitting on a tall bowl to catch the stuffed casing as it forms.

Once you've used all the meat and casing, tie off the ends.  
Pinch the coil every 6-8 inches as desired.
Rotate every other link in the same direction to create links
with tight twists between them.
Grill, bake or fry as desired. 
Freeze the raw sausage if you're not going to eat it in a couple days.