Cooking with lamb vs. turkey sausage
Hello, all. I am going to make a dish that calls for ground turkey sausage as a stuffing agent, but would like to substitute ground lamb. Since I am just getting into ambitious home cooking, I was wondering if the ground lamb would cook up much different than the ground turkey sausage. Would someone more knowledgeable than myself know if this will change the properties/cooking time of my dish to a considerable degree? Thanks!
Unless you're lucky to have a butcher who'll make you lean minced lamb, it might be better to use care and saute the minced lamb first; then drain off much of the fat.
You'll also have to compensate for the lack of salt/pepper/spices that the turkey sausage has. So season the ground lamb accordingly, then proceed with your recipe.
I'm not at all a fan of ground turkey/turkey sausage so I think lamb will make a good substitute.