Lamb is getting cheaper and cheaper here in NZ and I suspect it’s to do with our strong kiwi dollar. A lot of the lamb raised here gets shipped off to overseas markets so it’s a treat to be able to afford it. Still, if you don’t want the commitment of a whole lamb leg, lamb sausages are a cheap and tasty way to eat lamb.
Nosh Food Market usually put a different sausage on special each week and last week was their really good lamb sausages for $11 kg. Nosh’s Black Rock Butchery are surprisingly good and their specials are very good and it’s no small feat that Nosh recently won the NZ Ham of the Year prize at the annual 100% Bacon and Ham competition. At Nosh, you can ask the butcher real foodie questions, like portion sizes and their cooking reccomendations. A stark contrast to the supermarket where I once asked the lady behind the seafood counter if they had any flounder left (on special that week). She did not know what flounder was. *face palm*
Lamb Sausages and Grapes
4 good quality lamb sausages
1 tablespoon oil
1 cup seedless grapes
1 onion, peeled, halved and sliced thinly
2 garlic cloves, peeled and chopped
2 x 5cm sprigs of rosemary
1 tablespoon balsamic vinegar
1/2 cup of red wine
Optional: Chili flakes
- In a large frying pan, heat oil and add the sausages. Cook for about 5 minutes on medium heat, shaking the pan occasionally to turn. When the sausages have turned from pink to a gorgeous brown, add onions and continue cooking for a further 5 minutes until sausages are cooked through and onions have also browned.
- Add chopped garlic, the leaves from 1 sprig of rosemary, grapes and balsamic vinegar and cook until grapes have softened. Stir in wine and reduce until sauce is thick and syrupy. Taste and season to your preference with salt, black pepper and a pinch of chili flakes if you like a little kick.
- Serve with rice or mashed potato with a few bits of rosemary on top for fun. Good with a bold red wine.
Thanks Anne 🙂
Looks pretty and yummy. That’s my kind of recipe. Pinned it because i want to try it in my kitchen. I love how easy it is. Perfect autumney weather, too.
Thanks Janice for the pin.
This really is the perfect accompaniment to the haggis. The sweetness of the turnips compliments the savoury offal. The slightly fluid nature of the mash allows it to mingle with the haggis. You would expect offal boiled for hours to be tough and dry, but the grinding tenderizes the meat and glands, and the onions and stock-drenched oats give moisture. The final mix looks a lot like ground beef, but it’s much lighter and moister than hamburger.
So I’m new to this whole lamb thing—I’m not even sure I like eating the cute little fellas. Is there a way I can jump in the game with minimal effort?
I love the idea of the lamb with grapes, I may have to give that a go. Looks delicious.
Your photo has me drooling! Great combination, I really wish I could get my hands on some good lamb sausage. Sadly, I haven’t seen any in years.
Thanks Gerlinde. We’re lucky we have great lamb sausages here in New Zealand. I hope you are able to find some. Maybe try a reliable butcher? There are some cuisines that use lamb and it might be a good idea to seek out a butcher that deals in specific lamb-friendly cuisines.