1 lb(s) boneless lamb shoulder, diced (preferably with attached fat)
¾ cup (6 oz) lamb fat (or substitute with beef fat)
2 lamb casings
3 Tbsp (3-6 cloves) fresh garlic, minced
¼ cup harissa sauce (Tunisian hot sauce)
1 tsp salt
1 Tbsp black pepper, freshly ground
1 ½ tsp cayenne pepper, ground (or 3/4 teaspoon for mild sausage)
1 Tbsp fennel seeds, ground
1 Tbsp curry powder
2 Tbsp oregano
4 cup beef gravy (or substitute with veggie)
1 tsp canola oil
12 medium potatoes (preferably Yukon Gold)
12 cup canola oil
1 lb(s) cheese curds, white cheddar
4-6 sprigs parsley, for garnish
1. In a large bowl toss diced lamb shoulder, lamb fat, garlic, salt, fennel seeds, harissa, cayenne pepper, oregano, and black pepper.
2. Cover with plastic wrap and let rest for 2-3 hours at room temperature so that flavours can blend.
3. Uncover bowl and stir ingredients one more time.
4. Using a meat grinder, grind meat.
5. The meat is now ready to be stuffed in sausage machine. Set machine to desired length and thickness.
Note: 8-inch sausages work best for this recipe.
1. In a pot, bring gravy to simmer. Stir frequently and be sure to not let bottom burn.
2. While gravy is cooking, add oil to frying pan. Warm on stove over high-medium heat. Add sausages to pan and cook for 15-20 minutes (depending on thickness). Turn sausages over every 4-5 minutes so that all sides cook evenly.
3. Remove sausage from pan. Cut into bite sized pieces and set aside. Allow gravy to simmer until ready to plate.
1. Peel potatoes and cut them lengthwise from top to bottom so that they are 1/4-inch thick.
2. Fill a large pot or deep fryer with oil. Heat the oil to 320 degrees Fahrenheit. Exercise caution since oil is extremely hot.
3. Once the oil is heated, blanch potatoes for 2-3 minutes.
4. Remove potatoes from oil and let them cool for 30 minutes.
5. Increase oil temperature to 360 degrees Fahrenheit. Return potatoes to oil and cook for 5-6 minutes or until golden.
1. Layer each plate with fries. Add sausage and cheese curds. Pour gravy to taste over top. Garnish with 1 sprig of parsley per plate.