Chef Joshua Hopkins of STG Trattoria will serve this dish at his restaurant’s Techniques & Traditions event on Friday, May 11, 7:30 p.m. ($120), for the Atlanta Food & Wine Festival.
2 lbs lamb meat or lean pork (no fat)
1/2 lb of lamb or pork fat
1 tablespoon plus half-teaspoon kosher salt
1/2teaspoon of sugar
1/2 teaspoon of black pepper
3/4 teaspoon dried thyme
1 teaspoon smoked paprika
Pinch of piment d’espelette or crushed red chili
A few leaves of fresh mint, finely chopped
1 small Spanish onion chopped and sautéed
2 cloves of garlic chopped and sautéed with onion
1/8 cup of ice water
1. Mix all ingredients except water.
2. Grind ingredients through medium dye.
3. Mix ingredients by hand, slowly adding water until tacky.
4. Form into one-ounce balls and grill until internal temperature is 155 degrees. (Ambitious, experienced sausage makers can also pipe the mixture into rinsed lamb casings.)