The highland sheep of Scotland and Ireland graze in rugged terrain with sparse vegetation. Fittingly, the seasoning for a lamb sausage one might find in those northern isles is somewhat understated. A few well-chosen aromatics, along with salt and pepper, suffice to make a tasty sausage that evokes that landscape and its restrained fare.
Recipe information
Yield
makes 1 pound
Ingredients
1 pound ground lamb
2 tablespoons finely chopped fresh flat-leaf parsley
1/8 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
2 tablespoons dry mustard
Small pinch of freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup water
Preparation
Step 1
Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Leave in bulk and shape as directed in individual recipes or stuff into sheep casing. The sausage can be used right away.
Step 2
Cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)
