Thursday, June 12, 2014

Spicy Lamb Sausages

This Fathers Day at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken and grass-fed lamb cuts from Fair Valley Farm.
Good Food Easy at Sweetwater Farm will have the following offerings: 

Leeks, scallions, baby stalks of garlic and garlic whistles, also called scapes (try in pesto)
Strawberries, available by the flat for $32 (make some retro tapioca flamingo pudding)
Artichokes and fava beans (large and baby)
Baby beets, turnips, and kohlrabi (try these brown butter turnips)
New potatoes (make potato salad with yogurt and horse radish)
Cauliflower and broccoli
Carrots, summer squash, and cucumbers (try Vietnamese spring rolls)
Chard, collard greens, and kale (make chips)
Fresh herbs (basil, oregano, sage, thyme) plus home-grown lemon grass!!
Lettuce, including ready-to-eat bagged mix

From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, & Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce

Bean and Grains
Sweetwater Farm's polenta and cornmeal!
Assorted beans and grains from Camas Country Mill

For a Fathers Day or graduation celebration, I can highly recommend these spicy lamb sausages made with ground lamb from Fair Valley Farm. We had them last week with bread starter naan and grilled fava beans with sliced garlic whistles in place of the regular garlic.

These sausages also go wonderfully with mujaddara and spiced yogurt, shown below with an early attempt at no knead bread made with bread starter. This Sunday the whole family will be attending graduation in full academic regalia (or Harry Potter robes), and after teaching Bread 101, I think that I should wear an extra tassel of a head of wheat.

Spicy Lamb Sausages
adapted from David Tanis, makes 8 sausages

1 lb ground lamb
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp cardamom seeds (from the inside of the green pods)
pinch cinnamon
1/4 tsp paprika
1/4 tsp cayenne, or to taste
several grindings of freshly ground black pepper
plenty of salt

1. Spice the ground lamb at least 2 hours before cooking or preferably overnight, to allow the flavors to blend. Use a spice mill or mortar and pestle to grind cumin, coriander,and cardamom seeds. In a mixing bowl combine the ground spices with the lamb, salt, cinnamon, paprika, and cayenne. Mix well with hands to incorporate. If you like, fry a little piece of the mixture in a small skillet, taste for seasoning and adjust salt. Refrigerate the spiced lab until you are ready to cook. Then form into 8 patties.

2. Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary until just cooked through. Serve warm.

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