Canada produces some of the best lamb in the world. It has always been a restaurant staple but is becoming a popular choice for home cooks as well.
Lamb sausage is popular in many cultures around the world and this recipe borrows from the classic Merguez sausage from North Africa, popular in France and Spain, using whole spices and smoky paprika. Whole lamb breast or shoulder are the best cuts for making your own sausage meat and are available from butchers and some grocery stores. But more and more frequently ground lamb can be purchased fresh from farm stores and even select grocery stores as it gains in popularity.
Spicy Lamb Breakfast Sausage
Makes 8 sausage patties
1 kg medium ground lamb
2 tbsp coarse sea salt
2 tbsp toasted and ground cumin
1 tbsp whole fennel seed
2 tsp chili falkes
1 tsp ground black pepper
1/2 tsp ground clove
2 tbsp granulated sugar
2 tbsp hot smoked paprika
Place all ingredients in large bowl, mixing thoroughly, your hands are really your best tool here to ensure that all ingredients are incorporated evenly.
Using a 1/2 cup dry measure portion out approximately 8 scoops. Form balls into thin round patties keeping an even shape.
Cooking in batches in a a heavy bottomed sauté pan, brown sausages over medium heat until cooked through to an internal temperature of 71 degrees Celsius or 160 degrees Fahrenheit.
Serve layered in our breakfast sandwich with a fried egg and arugula on fresh chive biscuit.
*Sausage patties can be made in quantity and frozen raw or cooked ensuring a ready supply of flavourful lamb sausages for breakfast sandwiches or as a side to your breakfast favourites.
Chive Cornmeal Biscuits
Makes 12 biscuits
1 1/2 cups all purpose flour
1/2 cup cornmeal or cornflour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
2 tbsp snipped chives
3/4 cup buttermilk
6 tbsp butter
Preheat oven to 425 degrees Fahrenheit.
In large bowl stir together all dry ingredients. Using a pastry blender or hands cut in butter until mixture resembles large peas, trying not to over mix. Making a well in centre of mixture add buttermilk all at once, gently folding and mixing until just incorporated. Again, your hands are your best tool here.
Transfer dough to lightly corn floured surface and knead once or twice to ensure all flour is incorporated.
Snip fresh chives using sharp scissors over dough, kneading once or twice more to distribute evenly.
Press chive dough with hand into a roughly shaped rectangle. Roll dough using rolling pin 1/2” thick.
Cut into rounds using large glass or 3” cutter. Place on parchment lined baking sheet and brush tops with buttermilk. Bake 10-15 minutes and golden brown.
Biscuit can be made one day ahead and kept in airtight container or frozen to be enjoyed another day.
Breakfast sandwich assembly
Breakfast sandwich assembly
Slice biscuit and top with red pepper relish, arugula and fried egg. Add Spicy Lamb Sausage. Serve to loved one and enjoy!