LAMB SAUSAGE

Tender, spicy but not too much, exotic yet familiar, and good alternative to purchased sausages which can be over salted and gamey.

Ingredients:

2 # Lamb, trimmed of fat
1# potatoes, blanched
1/3 cup EVOO
6 cloves garlic, minced
1 tsp cinnamon
½ tsp cayenne pepper
2 tsp Harissa, purchased or homemade
2 tsp ground coriander
1/2-1 TBS salt
TT Gr. Pepper

Method:

Cut meat into 2 inch pieces, omitting all fat.  Blend with potatoes and EVOO. Season with spice & ½ the salt. Put into grinder with medium attachment. Grind once. Pinch small amount and cook to check for salt. Adjust as needed.    Keep refrigerated until needed. Shape into patties. Pan fry on medium heat 2-3 minutes on first side 1-2 minutes second side or until internal temperature is 120-125. Allow carry-over cooking.