Peppery Herb Lamb Sausage with Indian Spiced Winter Squash Hash
For some reason, I kept thinking it was “Fall Forward and Spring Back” last night and got my times all messed up. I put my kids to sleep at 7pm (new time) if they knew this, I’d be in big trouble. Anyway, I ended up waking up at 5am (new time) and went right to work on my cookbook. This recipe was so terrific I decided to share it with you.
Peppery-Herb Lamb Sausage
I get so excited when our lamb is finally “ready” and in my freezer. It doesn’t take long before it’s completely gone. Ground lamb is very versatile and makes great sausage and meatballs. This dish is wonderful for breakfast but also would make a great lunch or dinner, as it’s not spiced specifically with breakfast in mind. It’s bursting with herb and pepper flavor, and has just a tiny kick from the cayenne. It goes really well with Roasted Delicata Hash.
Makes three servings
1lb ground lamb
1 tsp fennel seeds, ground
1 tsp dried sage
½ tsp dried rosemary, ground
¼ tsp cayenne pepper
½ tsp freshly ground black pepper
1 tsp onion powder
1 tsp granulated garlic
Mix all ingredients well and form small sausage patties or tubes. Saute on all sides until completely cooked through, takes about 20 minutes total.
Indian Spiced Roasted Winter Squash
In the fall and winter, this is my go to side dish for breakfast, lunch and dinner. I much prefer the taste of winter squash to sweet potatoes. The texture is a bit lighter and I think the flavor is more interesting. I’ve been making this dish for about ten years and always impress myself! If you don’t have delicata, substitute another winter squash. Take this hash and puree it with coconut milk to make a great soup, or add it to some stock, tomatoes and meat for a rich stew.
2 delicata squash, peeled and seeded (substitute 1 medium butternut or other similar sized squash)
4 cloves garlic, minced
½ tsp sea salt
¼ tsp freshly ground black pepper
1 tsp cumin
1 tsp coriander
¼ tsp cinnamon
2 TBS melted ghee or coconut oil
Preheat oven to 350. Line a baking sheet with parchment paper. Dice the squash into 2 inch cubes. Combine all ingredients in a bowl then lay out on the baking sheet. Roast for approximately 30 minutes or until you can easily pierce the squash with a fork.Google+