American Lamb Breakfast Sausage

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Recipe provided by | Executive Chef Christopher DeJohn, CEC, AAC Centerplate Sports Authority Field at Mile High Denver, Colorado
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5 (1 votes, average: 4.00 out of 5, rated)
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Ingredients

2 teaspoons Dried sage
2 teaspoons Salt
1 teaspoon Ground black pepper
1 teaspoon Dried parsley
1 teaspoon Coriander
1 teaspoon Thyme
1/4 teaspoon Dried marjoram
1/8 teaspoon Crushed red pepper flakes
1 pinch Ground cloves
1 tablespoon Brown sugar
1 pound Ground American Lamb
1 pound Ground pork

Directions

In a small bowl, combine sage, salt, pepper, parsley, coriander, thyme, marjoram, pepper flakes, cloves and brown sugar; mix well. In a large bowl combine ground lamb and pork; add mixed spices and mix well with hands. Form meat mixture into patties. In a large skillet over medium-high heat, sauté the patties for 5 minutes per side, or until internal temperature reaches 160°F (73°C).

SERVINGS: 12

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