Here’s something for my non-pork eating readers.
This recipe is the result of an accident – I meant to take ground pork out of the freezer for some homemade sausage, and grabbed a package of ground lamb instead.
What can I say? They look a lot alike when raw.
At any rate, I decided to see how the lamb would do as breakfast sausage, and all I can say is I was not disappointed. Lamb, especially ground lamb, has a pretty strong taste that carries bold flavors really well, so I spiced this up with some garlic, rosemary and roasted fennel seeds. And since the lamb was a bit drier than ground pork, I added a little olive oil to the mix, as well.
I was really pleased with the results, and Beloved simply wolfed it down, he liked it so much. It was a nice change from your standard pork or turkey sausage.
This mixture would work well as meatballs or as part of a nice Mediterranean meat sauce, too.
Click the image to enlarge
- 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 freshly ground black pepper
- In a large mixing bowl, gently mix all of the ingredients until thoroughly combined.
- Heat a griddle or large skillet over medium-high heat. Form the sausage into 8 patties of equal size, taking care not to overwork the mixture. Working in batches if necessary, cook the patties about 4 minutes per side or until the sausage is browned on the outside and just cooked through.
- Nutrition (per serving): 262 calories, 18.8g total fat, 76mg cholesterol, 653mg sodium, 315.6mg potassium, <1g carbohydrates, <1g fiber, <1g sugar, 21.3g protein