Lamb Sausage

Sautéed Lamb Sausages with kale/chard and carrots. Bodega Pastures lamb is ground with pork fat.

Recipe from Carolynne and Dhru’s kitchen.

• 4-6 Servings

• 1 hour

Ingredients:

• 1 Bodega Pastures Pack of 4 Mild Italian or Merguez Lamb Sausage

• ½ tbsp. butter

• 3-4 carrots, diced

• large bunch of kales or chard, chopped

• 1 yellow onion diced

• 2-3 cloves garlic, minced

• 1 tbsp. olive oil

• Red Pepper Flakes, or preferred seasoning

Directions:

1. Steam Sausage so it’s tender and tasty.

   1. Place Frying Pan with butter of medium heat.

   2. Place sausages into frying pan with tongs. Turn sausages until all sides are brown.

   3. Pour a small amount of water into the drying pan, coating the entire bottom with water. Place lid on the frying pan and cook sausages for 5 minutes. Open lid, flip sausages, replace lid, and cook for another 5 minutes.

   4. Cook sausage longer if needed, otherwise remove sausages with tongs.

2. Sauté Vegetables

   1. Heat olive oil over medium-heat and add diced onion and carrots to the skillet. Cook for 5-7 minutes, then add garlic and red pepper flakes (opinional, or another spice of your liking)

   2. Add Kale or chard to the pan, sauté for 3-5 minutes.

3. Combine the sausage in the pan. Optional finish with parmesean cheese or lemon juice!

4. To make a stew, add 1 cup of broth and beans.

Lamb Sausage Sautee