{Guest Recipes} Island Menu — Week Five

by Alexis on April 11, 2012

Today we have our final installment of Guest Recipes with Sam and Catherine from Island Menu. Over the past four weeks, they’ve shared delicious recipes for Blueberry Cinnamon Buns, Nectarine Blackberry French Toast, Quinoa Kedgeree, and a Breakfast Smoothie. This last recipe is the culmination of their breakfast feats: homemade lamb sausage cooked over an open fire. Thanks for a month of inspiration and recipes, Sam and Catherine!

Lamb, Blue Cheese & Honey Sausages

These sausages would have to be my new favourite food; I call it a “Fancy Kransky.” It took a while to get the mix right, because you can really taste the mince as you go—well you can if you want I suppose, but it was worth a few failures.

This morning was perfect, so we cooked them on the rocks down the front of our place for breakfast. We served them with a fried egg and used the yolk as a sauce. They are fairly strong and it may be that not everyone wants to start the day with them, but you can always have them for tea. They are also the perfect hangover cure! — Sam & Catherine

1kg {2.2 lbs} of fatty lamb off-cuts
200g {7 oz} blue cheese chopped into half cm cubes
2 tbsp finely chopped rosemary
2 tbsp honey
1 tbsp Dijon mustard
3 tbsp ice water
1m {~3 feet} sausage skin
pepper and salt to season
1 twig of rosemary

Mince the lamb. (I used the mincing attachment for the Kitche Aid.) Mix in the honey, rosemary, pepper, salt, and mustard to the mince. Then fold through the cheese. Chill the mince until it’s quite cold, and then add the ice water. Thread the sausage skin onto you sausage maker. (Again, I used the sausage maker attachment for the Kitchen Aid.) Tie a knot in the end. Put the mince through the sausage maker and make one continuous sausage. Then roll into spirals and spear with the rosemary to hold it together. This will make about two spirals.

If you don’t have a sausage maker, just make hamburgers out of them by adding an egg to the mix and rolling in breadcrumbs.

Cook in a cast-iron skillet until cooked through and browned on the outside. Serve with eggs, sunny-side up, and toast.

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