not a baaaa-d sausage...

Sorry for the overly expected lamb pun, but I just couldn't help it.  The great news of the last few weeks is that lamb sausages have really done well.  Of the 12-14 sausage varieties we've had going at a time, lamb shot up to the top five for sales in the first week and has hung there since.  This week we ran out of trim which we've been saving from other cuts and had to dig into purchased trim which drove up the price a dollar so I scaled back the batch against my will.  I did not scale back my irresistible desire to offer new and varied options to our customers however... this week there's one in lamb:
  I split the batch and remade the Lamb with Herbs de Provence because it was so delicious and added another half batch of a new Curried Lamb.  The curry blend is a mild yellow curry; it's got a bit of cumin, a lot of turmeric and little to no heat.  Indian style curry, complex and earthy, lovely.  I added a bit of ginger for fun and some of the exotic and lightly spicy qualities I personally enjoy about Thai curries thinking it would offset the richness of the lamb.  And of course salt and garlic.
  I'm pretty excited about it and think it would be terrific alongside braised greens and aromatic rice or perhaps poached, then chopped and stir fried with fresh veggies for a thai style dish to be served in a coconut broth with white rice.  Maybe you'd just grill yours with long spears of pineapple to pretend winter's not coming, which it's not :)

  I almost forgot to mention the Ham and Apple sausage.  This was a very fall inspired recipe which will require some effort to perfect.  I probably over did it with the ham (problem #1).  This required a lot of granny smith apples to counteract (#2).  The result was a tasty and quite meaty sausage which changed to and oxidized gray color in literally one afternoon as the acid in the apples began to leach into the meat and denature the proteins.  It hasn't gone the way of the completely denatured ginger lime scallion sausage which got rather mushy from the acidic soy sauce, but it doesn't look great either.  Dried apples will be going into the next batch, but don't be afraid, it's still tasty!
  If I haven't mentioned it yet which I don't believe I have, I have an ongoing goal to create and innovate as long as my employers at Bow St. market will let me.  This entails creating and executing at least one new sausage every week.  For the last several weeks, I've actually accomplished two, which will probably reduce to one for the slower winter months.  Anyway, you can be my accountability partner, Blogger.  We'll see where this thing goes.  If you have any great ideas, send them my way and we'll probably get around to them eventually.  I am nowhere near out of ideas yet.