Northern Isles Lamb Sausage

Name: Northern Isles Lamb Sausage
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

January 24, 2012

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.

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