|Feta and Oregano Lamb Sausage|
Written By Culinary Pen on Tuesday, May 20, 2014 | 7:00:00 AM
I'm extremely happy with the way my merguez sausage turned out, but my mind keeps wandering to think up new ways to season a lamb sausage. I think because lamb has such an inherently distinct flavor, it requires a bit more selective seasoning than a meat like pork or chicken. I've been toying with some classic lamb accompaniments, such as rosemary, olives, anchovies, and curry. Then it hit me, why not go with something classic and Greek, such as feta, garlic, and fresh oregano?
I've said it before, but I love working with lamb casings. They fill quickly, evenly, and give a wonderful snap! when you bite into them. To play off the springtime nature of this meal, I served the lamb sausage with blanched asparagus, tiny sauteed grape tomatoes, and a creamy tzatziki yogurt sauce.