House-made Lamb Andouille Sausage Recipe

Prepare meat and fat

Cut chilled lamb shoulder and pork/lamb fat into 1-inch cubes. Keep meat and fat very cold by working on a chilled tray and returning to the refrigerator or freezer for 15 minutes if they start to warm.

Season and chill

In a large bowl, combine cubed meat and fat with kosher salt, smoked paprika, cayenne, dried oregano, ground black pepper, ground coriander, white pepper, minced garlic, brown sugar and apple cider vinegar. Toss thoroughly to distribute seasonings. Cover and refrigerate for at least 30 minutes to let flavors meld and to keep everything cold for grinding.

Grind

Set up a meat grinder with a coarse grind plate (about 8–10 mm). Grind the chilled meat and fat once into a bowl placed over ice or in the refrigerator to stay cold. Return the ground mix to the bowl and chill for 10–15 minutes; if you prefer a finer texture, run the mixture through the grinder a second time using a finer plate.

Add water and bind

Slowly add the ice cold water to the ground meat while mixing with a sturdy spoon or your hands (wear food-safe gloves). Mix until the meat becomes tacky and holds together (about 2–4 minutes). Taste a small raw patty cooked in a skillet for seasoning adjustment (cook fully) and adjust salt or heat if needed.

Soak and prepare casings

While seasoning rests, soak natural hog casings in warm water for 30 minutes, then flush with fresh water and run water through them to remove excess salt. Keep casings in a bowl of clean water until ready to stuff.

Stuff sausages

Fit a sausage stuffer or grinder attachment with a medium/large stuffing tube. Slide a length of casing onto the tube, leaving a tail. Feed the meat mixture into the stuffer and fill the casing evenly, avoiding air pockets. Make sausages approximately 5–6 inches long; twist into links every 5–6 inches. Prick any large air bubbles with a needle and press out air gently.

Dry and rest

Hang the sausages in a cool, ventilated place or place them on a rack in the refrigerator for 2–4 hours to firm and dry the surface slightly. This helps them hold shape and develop a better crust when cooked.

Cook (pan-fry or grill)

Preheat a grill or skillet over medium heat. If grilling, oil the grates lightly. Cook sausages over moderate heat indirectly first if using a grill: 10–12 minutes turning occasionally until internal temperature reaches 150°F (65°C). If pan-frying, add a tablespoon of neutral oil to the skillet and cook sausages, turning every 2–3 minutes for a total of 10–12 minutes until an internal temperature of 150°F (65°C) is reached and exterior is nicely browned. If you prefer a smoky edge, finish briefly over higher heat.

Combine mayonnaise, drained jarred cherry peppers, lemon juice, minced garlic, salt and black pepper in a blender or food processor. Pulse until smooth and well combined, leaving a little texture if desired. Taste and adjust seasoning (add more lemon for brightness or a pinch of sugar if too tangy). Transfer to a bowl and refrigerate for at least 30 minutes to let flavors meld.

Toast buns: Heat a skillet or griddle over medium heat. Spread butter on cut sides of brioche buns and toast buttered sides until golden, about 1–2 minutes.

Warm sausages: If sausages were cooked ahead, reheat gently in a skillet or on the grill over medium heat until just warmed through (about 3–4 minutes).

Assemble sandwiches: Spread 1–2 tablespoons of cherry pepper aioli on the bottom half of each brioche bun. Place a cooked lamb andouille sausage on top. Add 2–3 avocado slices per sandwich and optional sliced pickled cherry peppers for extra heat. Sprinkle with chopped parsley or chives if using. Cap with the top bun and serve immediately.