Lamb Sausage with Rosemary and Garlic

This is my favorite sausage, it has a mild but rich flavor.  I make a double batch and freeze leftovers for convenience.  They are great aource of protein with any meal or as a snack.


  • 1 lb ground lamb
  • 1 garlic clove, minced
  • 1 t fennel seeds
  • 1/2 T fresh rosemary, finely minced
  • 1/2 T sea salt


  • Spread fennel seeds on a baking tray and toast at 350 degrees for a few minutes, until aroma is released.  Grind toasted seeds coarsely with pestle and mortar.
  • Combine ingredients in a bowl with hands, do not overwork (or sausage will be tough)
  • Form small balls and then flatten into patties; makes 9 to 10 2″ rounds.
  • Place patties on baking sheet and bake 20 minutes at 400 degrees.KIMG0157



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