Another day of sausage experimentation led to a revamped interpretation of the Turkey Spinach and Feta which has done well for us in the past and a shocking necessity to make more lamb sausage.
The turkey sausage, which was in the past produced with a preblended collection of ingredients including chopped and dried spinach was created entirely from scratch today and with all fresh ingredients. True, the old blend was tasty but I couldn't help feeling like a slack in a way. I took a cue from the boss-lady Sheila and added chopped red bell pepper to the new version as well which added a little aesthetic drama to the tube as well as a pleasant sweetness among all the savory and earthy flavors. There's also minor background spices of onion, pepper, garlic and oregano... yummo. I'll be shocked if any of this goes bad, seriously.
The lamb sausage quenched my desire to utilize one of my favorites in the "classic spice blend" repertoire, the herbs de provence mix. It's just lovely, pulling together rosemary and lavender with some fennel, chervil, marjoram and sometimes others.. earthy and full of aromatic character, like lamb and a big deal in the south of france, not unlike lamb itself. An altogether terrific combo. Again, this sausage is comprised of 2/3 lamb and 1/3 pork for the sake of both making the sausage affordable and mellowing the intense flavor of the lamb itself. I guess the pork fat doesn't hurt either. I'm a big fan. perhaps we'll cook a couple for demo tomorrow alongside some of the new turkey recipe. come and check them out :)
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