Hey Guys, sorry I have been MIA around here but October was nasty for me. It started with the unexpected death of my cockatiel, Squeak, proceeded to a positive Covid diagnosis for one of my closest friends, Steph, and ended with me waiting to see if my friend, Audrey is going to end up testing positive with Covid. My capacity to deal with anything, much less deal with it in a positive way, was very limited. I didn’t want to bring my negativity here. I knew you all would understand,
As I always do when I am experiencing a tough time in my life, I spent a lot of time in the kitchen playing around with recipes for the blog. I have a lot of great recipes to share with you, including the start to my annual small batch Christmas treats posts. This post, however, is a post about lamb sausage. I tried lamb for the first time this summer and kind of became mildly obsessed with it. If you don’t have access to lamb or would just rather not pay for it, it can be kind of pricey, you could substitute any ground meat for the lamb. You can also play around with different types of vinegar. I couldn’t find my apple cider vinegar so I used balsamic instead.
Adapted From Epicurious.com
1/2 lb ground lamb
1 TBS ground fennel seed
1 TBS apple cider vinegar
1 TBS coconut aminos
1/2 tsp salt
1 1/2 tsp ghee or olive oil
In a small bowl combine the lamb, fennel, cider vinegar, coconut aminos and salt. Use your hand to mix well. Divide the meat mixture into 4 equal size balls and then flatten into 4 patties of equal thickness.
In a medium pan over medium-high heat, add the 1 1/2 tsp ghee or olive oil. When the oil is hot add the patties and cook for 4 -5 minutes or until they are browned. Flip the patties and cook another 3-4 minutes.