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For the sausage:
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Roast the fennel seeds and chili flakes in a small heavy pan over medium-low heat for 5 to 10 minutes or until just aromatic but not browned.
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Lightly grind the fennel seeds and chili flakes in a spice/coffee grinder.
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Youll use 1 1/2 teaspoon of it for this recipe and set aside the remainder for another use (see tips).
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Use your hands to mix together the 1 1/2 teaspoons of fennel/chili mix, ground lamb and the rest of the sausage ingredients until well combined.
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You can form into patties and cook immediately (see cooking instructions below), or for a more restaurant-style presentation, form the mixture into a sausage about 2 in diameter.
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Roll and wrap the sausage link tightly in plastic, then turn the ends of the plastic in opposite directions to tighten the wrapping.
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Continue to tighten until very firm, then refrigerate for at least 2 hours.
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Preheat a heavy frying pan over medium high heat.
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Unwrap the sausage, cut 1/2 thick slices and fry until golden, about 3 minutes.
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Flip and fry until browned on the other side, about 3 more minutes.
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* Dont overcrowd the pan its better to fry it in 2 batches than to end up with steamed sausage.
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Remove the sausage to a paper towel-lined plate to drain the grease and tent it with foil to keep warm.
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For the whisky sauce:
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Lower the heat to medium.
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If the pan is very dry after frying the sausage, add a little olive oil to saute the onion and garlic.
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Add the onion and garlic to the pan and saute, stirring constantly until aromatic, about 1 minute.
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Try not to overbrown/burn.
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Deglaze the pan by adding the chicken stock and whisky.
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(You can substitute white wine for the whisky in the sauce, or just add more chicken stock if you prefer.)
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Reduce the liquid until the pan is almost dry, about 3-4 minutes.
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Reduce the heat to low, add the cream and continue to cook at a quick simmer until the sauce coats the back of a spoon, about 3 minutes more.
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Arrange the sausages on the plate and spoon the sauce over top.
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Serve with mashed potatoes and a green of your choice... Or try some candied turnips!
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Ith gu leoir!
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(Eat Plenty)
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Tips:
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I use lamb from right here on my little island.
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It tends to be a bit fattier than ground lamb from Australia/NZ (which is what is in most North American grocery stores).
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You can always mix a little ground pork in with the lamb for a moister, juicier sausage.
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Use the remaining fennel/chili mixture as a rub for your next roast (chicken, beef or pork), or in tacos or tomato sauce.
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Preserved lemons are a North African condiment that is my secret ingredient in many dishes.
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Theyre easy to make at home and last indefinitely.
