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Lamb Sausage & Arugula Salad

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    Source: www.foodnetwork.caReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, E
    MineralsSelenium, Natrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 kilograms leg of lamb

    2. 250 grams lamb fat, cubed

    3. 2 tablespoons garlic, minced

    4. 1 1/2 teaspoons ground fennel seed, toasted

    5. 2 teaspoons sage, mince

    6. 4 tablespoons red wine vinegar

    7. 1 1/2 tablespoons kosher salt

    8. 3/4 tablespoon black pepper, freshly ground

    9. 115 grams lamb sausage

    10. 3 tablespoons smoked sweet corn on the cob

    11. 1 1/2 ounces organic arugula

    12. 1 teaspoon olive oil

    13. 1 pinch kosher salt

    14. 2 tablespoons pickled sweet peppers

    15. 1 tablespoon Asiago cheese

    16. 1 tablespoon honey

    17. 1 pinch pepper

    Instructions Jump to Ingredients ↑

    1. Mix all ingredients. Pipe into sausage casing with sausage maker.

    2. Yield: 10 servings Cook sausage in a cast-iron skillet on medium-high heat until it reaches an internal temperature of 145 degrees Fahrenheit.

    3. Grill corn until crisp golden brown, then cut off the cob.

    4. Dress arugula with olive oil and a pinch of kosher salt. Scatter corn and lamb sausage over top, then dress salad with pickled sweet peppers. Sprinkle Asiago over top, drizzle with honey and finish with freshly ground pepper.

    5. Yield: 1 serving.

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