Here’s something for my non-pork eating readers.
This recipe is the outcome of a mishap– I indicated to take ground pork out of the freezer for some homemade sausage, and got a package of ground lamb rather.
What can I say? They look a lot alike when raw.
And since the lamb was a bit drier than ground pork, I added a little olive oil to the mix.
I was actually pleased with the results, and Cherished merely wolfed it down, he liked it a lot. It was a great modification from your basic pork or turkey sausage.
This mixture would work well as meatballs or as part of a great Mediterranean meat sauce, too.
Click the image to enlarge
Lamb Sausage
Serves: 4
- 1 pound ground lamb
- 1 clove garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fennel seeds, roasted and crushed
- 1 tablespoon extra-virgin olive oil
- 1 1/4 teaspoon kosher or sea salt
- 3/4 teaspoon newly ground black pepper
- In a large mixing bowl, gently blend all of the active ingredients till thoroughly combined.
- Heat a griddle or big frying pan over medium-high heat. Form the sausage into 8 patties of equivalent size, making sure not to overwork the mix. Operating in batches if essential, prepare the patties about 4 minutes per side or till the sausage is browned on the outside and simply cooked through.
- Nutrition (per serving): 262 calories, 18.8 g overall fat, 76 mg cholesterol, 653 mg sodium, 315.6 mg potassium,