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.
Instructions
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
Instructions
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.)
