Sales changed pace again this week... last week's digger in sausage sales picked up but only after I had scaled back my production.  That led us to some frenzied production late in the day at Bow St. Market.  We threw down on just the basics to get through the weekend; sweet italian, breakfast sausage, bacon and cheddar, smokey chipotle chorizo and a bit of lamb sausage.  I couldn't resist but changing the lamb recipe again, so this batch took on a refreshing can't-let-go-of-moderate-weather bent.  We're calling it the "Out Like a Lamb Sausage" in anticipation of the melting back of snow that hasn't yet fallen.  Perhaps you can tell I'm really not ready to start shoveling snow...

Anyway I'm pretty excited about the recipe which involved fresh rosemary and scallions, black pepper, garlic, salt and a few minor ingredients, most notably spearmint and coriander (!).  I'm probably the most excited about the mint.. it and the coriander give the sausage a nice fresh, fruity quality which just reminded me of great weather and fresh breaking buds and early herbs.  And it turns out I like lamb a LOT :)

This is me with my links weighing in at a studly 1/3rd of a pound per each!

This sausage would be well at home alongside a fresh salad, perhaps with a lemon vinaigrette and some feta.  I think it would also be terrific in a creamy stew with potatoes and leeks or uncased and stuffed into a frittata with artichokes, red bell peppers, and some fresh herbs... definitely on most any pizza (sheesh).