Ingredients
2
1/2 pounds of lamb (any cut but shoulder and breast are cheap and
delicious), cut into 1-inch chunks and trimmed of fat
1/2
pound of pork fat, cut into 1-inch chunks
6
cloves of garlic, peeled and finely minced
4
tbsp of minced fresh rosemary
3
tbsp of fresh thyme leaves
12
to 15 juniper berries, cracked and chopped
2
tsp of cracked black pepper
1
tsp of Spanish hot paprika
Directions
1.
Freeze meat and fat until slightly frozen, about 1 1/2 hour.
2.
Meanwhile, reduce wine over medium heat, to 1/2 cup.
3.
Grind meats using a 1/8-inch plate. (Or pulse in a food processor
4.
until about the size of rice.) Add seasonings and wine and mix
5.
thoroughly by hand, kneading and squeezing mixture to distribute
6.
ingredients evenly, or use the paddle attachment on your stand mixer
8.
Chill for 1 hour then fry a small patty, taste and adjust seasonings
9.
if needed. At this point you can stuff casings using a stuffer or
10.
divide into bulk portions for later use.
11.
For the stuffed version, I pre-cook these by simmering in red wine
12.
before grilling them, then serve with grilled banana peppers and Dijon
13.
mustard on baguettes.
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