Food Culture of the South
recipe 
yields
3 skewers
¼ cup parsley
¼ cup cilantro
¼ cup mint
2 teaspoons black pepper (toasted then coarsely ground)
1 teaspoon coriander (toasted then coarsely ground)
4¾ teaspoons salt
¼ cup plus 1 teaspoon fish sauce
2½ 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
1½ teaspoons shaved garlic
3 large bibb lettuce leaves
7/8 cup kefir lime juice
½ cup mayo
2 tablespoons finely cut chives
Salt and lemon juice to taste
For lamb sausage:
For kefir ranch:
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.
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- From Nathan Hood, Post House Inn, Charleston, South Carolina
