Today was a first in Sausage Land; lamb links :) We're calling it Mediterranean Lamb Sausage.. it's actually a blend of 2/3 lamb and 1/3 pork but you get the picture. It's very lamb-y. It's also rather Mediterranean, at least to the best of my knowledge. It has the rich and slightly gamy flavor of the lamb meat, tamed with a bit of mild pork and pork fat and seasoned with oregano, citrus, garlic and minor amounts of others in the background. We found the spice blend a refreshing counter-point to the meat.
This sausage would be great alongside a fresh salad with other bold flavors; red onion, balsamic vinegar, feta, etc.. But it could also make a killer meatball with a little bread crumb to sit atop a creamy pasta sauce or in a wrap. Yeah, it's got pizazz, but you can handle it... Don't be meek, embrace the Greek!
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