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Wonderfully aromatic sausage patties with short bursts of lemon and mint. The whisky cream sauce is the suggested accompaniment. Inspired by Dragonfly in Amber by Diana Gabaldon.
For the sausage:
Roast the fennel seeds and chili flakes in a small heavy pan over medium-low heat for 5 to 10 minutes or until just aromatic but not browned. Lightly grind the fennel seeds and chili flakes in a spice/coffee grinder. You’ll use 1½ teaspoon of it for this recipe and set aside the remainder for another use (see tips).
Use your hands to mix together the 1 1/2 teaspoons of fennel/chili mix, ground lamb and the rest of the sausage ingredients until well combined. You can form into patties and cook immediately (see cooking instructions below), or for a more restaurant-style presentation, form the mixture into a sausage about 2” in diameter. Roll and wrap the sausage link tightly in plastic, then turn the ends of the plastic in opposite directions to tighten the wrapping. Continue to tighten until very firm, then refrigerate for at least 2 hours.
Preheat a heavy frying pan over medium high heat. Unwrap the sausage, cut ½” thick slices and fry until golden, about 3 minutes. Flip and fry until browned on the other side, about 3 more minutes. * Don’t overcrowd the pan — it’s better to fry it in 2 batches than to end up with steamed sausage.
Remove the sausage to a paper towel-lined plate to drain the grease and tent it with foil to keep warm.
For the whisky sauce:
Lower the heat to medium. If the pan is very dry after frying the sausage, add a little olive oil to saute the onion and garlic. Add the onion and garlic to the pan and saute, stirring constantly until aromatic, about 1 minute. Try not to overbrown/burn.
Deglaze the pan by adding the chicken stock and whisky. (You can substitute white wine for the whisky in the sauce, or just add more chicken stock if you prefer.) Reduce the liquid until the pan is almost dry, about 3-4 minutes. Reduce the heat to low, add the cream and continue to cook at a quick simmer until the sauce coats the back of a spoon, about 3 minutes more.
Arrange the sausages on the plate and spoon the sauce over top. Serve with mashed potatoes and a green of your choice… Or try some candied turnips!
Ith gu leòir! (Eat Plenty)
- I use lamb from right here on my little island. It tends to be a bit fattier than ground lamb from Australia/NZ (which is what is in most North American grocery stores). You can always mix a little ground pork in with the lamb for a moister, juicier sausage.
- Use the remaining fennel/chili mixture as a rub for your next roast (chicken, beef or pork), or in tacos or tomato sauce.
- Preserved lemons are a North African condiment that is my secret ingredient in many dishes. They’re easy to make at home and last indefinitely.
Spice up any old burger recipe with some Mexican flavors. These Mexican-Style Lamb Burgers are sure to please and delicious to eat!
Note: If you find the lamb is not binding well when forming into patties, add a tablespoon or two of breadcrumbs.
This recipe makes use of leftover lamb, though I have no doubt it would be good with leftover chicken or pork. It originated from an old cookbook of my grandmother’s from the Junior League of Tampa. The lamb is cooked in a thick gravy with curry powder, a kick of spice, apples, and raisins. It’s a true family favorite.
I used to be a bit overwhelmed by the amount of spices needed to cook a curry, and with a 3 1/2-year-old and a 1-year-old, I’m really time poor. I want easy, everyday dishes, but I certainly don’t want to compromise on taste. This is a great weekday family curry recipe for those with busy lives.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!