Lamb Sausage
I have been to a couple of restaurants down here in RVA and had some really good lamb sausage. For those of you who have never had it, it doesn’t really taste like lamb and it doesn’t really taste like sausage. But trust me – it is good. I really wanted to make it and I had to call around to butchers in the city to find out who sold it. Thankfully when I called the Belmont Butchery, they were willing to make it for me.
They are a wonderful little shop in the Fan and carry a huge variety of meats that are all natural. It is a treat to be able to go there and pick up something for a nice dinner. Best part is they make all the sausage in house. YUMMO.
Ok, now back to the lamb. It is a super easy recipe to fix:
Lamb Sausage Recipe
1 lb of lamb sausage
1 1/2 white wine
3 cloves garlic
2 tbsp of oregano
Salt and Pepper to taste
Unwrap your sausage and slice it and season with your salt and pepper it right there on the paper. (don’t cut or chop meats on a wood cutting board, they can harbor bacteria better than plastic.)
Simmer the garlic in some EVOO – I pressed my garlic but you can slice it or finely chop it if you like. Add a little white wine to the pan. Once you can smell the garlic add your sausage. It will only take about 15-20 minutes to cook. Flip them over after about 5. The sausage I got had just a little bit of spice to it – DELISH.
I fixed it with some fresh from the farmers market pasta from Bombolini‘s. Cooks in less than a minute! Along with this pesto from She Wears Many Hats.
