Breakfast is rough in a sulfite free world. I don’t eat eggs anymore, but I was determined not to lose out on sausage. The lamb gives it the fat it needs to be decadently delicious.
- 2 lb ground lamb
- 1 Tablespoon sage
- 2 tablespoons mixed herbs – sage, marjoram, thyme, savory, oregano, lovage
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon crushed red pepper
- 1 tablespoon sugar
- pinch of clove
Mix dry ingredients. Mix the dry ingredients well into the lamb with hands and form into small patties. Fry in olive or cocnut oil on medium high heat, 3 minutes on each side until just cooked through. Outside should be slightly browned. If you miss the breakfast sausage/syrup mix, serve with honey. I save the fat leftover in the pan to use when I saute my greens – it is slightly spicy and adds a great flavor – I just pour it into a container and keep it in the refrigerator to use when I am cooking chard, kale or dandelion greens.