Food Culture of the South

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yields

3 skewers

    For lamb sausage:
  • ¼ cup parsley
  • ¼ cup cilantro
  • ¼ cup mint
  • 2 teaspoons black pepper (toasted then coarsely ground)
  • 1 teaspoon coriander (toasted then coarsely ground)
  • teaspoons salt
  • ¼ cup plus 1 teaspoon fish sauce
  • tablespoons olive oil
  • 2 1/3 pounds ground lamb
  • 1 cup whipped fatback
  • ¼ cup plus 1 teaspoon pine nuts
  • ½ cup honey, divided
  • ½ cup brunoise shallot
  • 1 teaspoon red pepper flakes
  • teaspoons shaved garlic
  • 3 large bibb lettuce leaves
  • For kefir ranch:
  • 7/8 cup kefir lime juice
  • ½ cup mayo
  • 2 tablespoons finely cut chives
  • Salt and lemon juice to taste
steps

1. Make the sausage: Combine the herbs, spices, salt, 1 teaspoon fish sauce, and olive oil in a food processor. Pulse until the herbs are finely chopped. Place the herb mixture in a large bowl. Add lamb, whipped fatback, 1/4 cup pine nuts, 1/4 cup honey, shallots, red pepper flakes, and garlic. Mix thoroughly and chill overnight.
2. Make the kefir ranch: Combine all ingredients, adding salt and lemon juice to taste. Set aside.
3. Once chilled, divide lamb mixture into 3 equal portions. Hand-form sausages onto skewers. Combine 1/4 cup fish sauce with 1/4 cup honey. Grill sausage skewers until cooked through, basting a few times with the fish sauce-honey mixture. Serve with bibb lettuce leaves and kefir ranch.

  • From Nathan Hood, Post House Inn, Charleston, South Carolina

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