New Zealand Lamb Canada - Loin and Tenderloin Recipes

New Zealand Spring Lamb dinner sausages are a nice change from the usual wieners, and contain no preservatives. These sausages are significantly lower in fat and sodium than most pure beef and pork sausages, and do not need as much cooking time. A one-pound package contains six sausages.

On The Barbecue:
Use medium-hot coals, or set your electric or gas barbecue to medium-high. Place thawed sausages on a rack set 4" above the heat. Barbecue, turning frequently, for about 8 minutes or until sausages are no longer pink inside.

In A Skillet:
Place thawed sausages in a heavy bottomed skillet just big enough to hold a single layer. Cook over medium-high heat, turning often, for about 8 minutes, or until sausages are no longer pink inside.

If you are using frozen sausages, add five minutes to the cooking time.

Lamb Sausage And Feta Pizza
Lamb Sausage And Peeper Kabobs

Lamb Sausage And Feta Pizza

Everyone enjoys pizza - especially if it's homemade and as delicious as this one.

Dough:

Pinch	granulated sugar	Pinch
2/3 cup	warm water	2/3 cup
2 tsp	active dry yeast	10 ml
1 1/2 cups	(approx) all purpose flour	375 ml
1/2 tsp	salt	2 ml
2 tbsp	vegetable oil	30 ml

Topping:

1 pkg	New Zealand Spring Lamb dinner sausages	1 pkg
1/4 cup	olive oil	50 ml
2	cloves garlic	2
2 tbsp	dry red wine	30 ml
3/4 cup	shredded mozzarella cheese	175 ml
6	cherry tomatoes, halved	6
6 oz	feta cheese, crumbled (about 1 1/4 cup/300 ml)	170 g
1/2 cup	chopped green onion	125 ml

DOUGH:

In measuring cup, stir sugar into water; sprinkle yeast over and let stand in warm place for about 5 minutes or until bubbly and mixture is doubled in volume.

In medium bowl, mix together flour and salt; make well in center and pour in oil. Briskly stir yeast mixture and pour into well. With fork, gradually blend flour into oil and yeast mixture to form dough; gather into ball.

Turn out onto lightly floured surface and knead for about 5 minutes, adding just enough extra flour to make soft, slightly sticky dough. Place in greased bowl, turning to grease all over.

Cover with greased waxed paper, then tea towel. Let rise in warm draft-free place until triple in bulk, about 1-1/2 hours (or can be left for up to 3 hours). (A heating pad turned to low is good to set bowl on for rising.)

Punch down dough; form into ball. Turn out and cover with bowl; let stand for 10 minutes. On lightly floured surface, roll out into 12-inch (30 cm) circle.

TOPPING:

Cut sausage into 1/2" (1 cm) rounds. In large skillet, heat 1 tbsp (15 ml) of the oil and sauté sausage pieces over medium heat with the garlic for 3 minutes. Stir in wine; increase heat and cook, uncovered, 3 minutes longer. (This can be done ahead of time and refrigerated.)

Grease pizza pan if necessary. Fit dough into pan. Brush with 1 tbsp (15 ml) of the oil. Sprinkle on half the mozzarella cheese leaving a 3/4" (2 cm) border. Arrange sausage pieces and tomato halves (cut-side down) on top. Sprinkle with feta cheese, onions and lots of black pepper. Sprinkle with remaining mozzarella and drizzle with remaining oil. Bake in preheated 475°F (240°C) oven for about 15 minutes or until crust is golden brown.

Yield: one 12-inch (30 cm) pizza.

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Lamb Sausage And Pepper Kabobs

1 lb	New Zealand Spring Lamb dinner sausage	500 g
1 1/2	sweet peppers, preferably green, red and yellow	1 1/2

Marinade:

4 tbsp	white vinegar	20 ml
1 tbsp	chopped parsley	15 ml
1 tbsp	finely chopped fresh oregano 1/4 tsp (1 ml) crumbled dried	5 ml or
1	clove garlic minced	1
1/2 tsp	ground cumin	2 ml
1/4 tsp	salt	1 ml
1/4 tsp	black pepper	1 ml
Dash	Tabasco pepper sauce	Dash
1/4 cup	olive oil	50 ml

Cut sausage into 1" (2.5 cm) slices or 5 pieces each. Stem and seed peppers; cut into 1" (2.5 cm) squares. Put sausage and peppers in sturdy plastic bag placed in small bowl.

Marinade:

In measuring cup, stir together vinegar, parsley, oregano, garlic, cumin, salt, pepper and Tabasco. Gradually stir in olive oil and pour marinade over lamb mixture. Squeeze bag to coat sausage well; close tightly and let sit at room temperature for a maximum of 1 hour. Or, refrigerate up to 8 hours, turning bag occasionally.

Reserving marinade, thread sausage and peppers alternately onto four sharp, long, oiled skewers. Place kabobs on greased grill about 4" (10 cm) from medium-hot coals or on medium-high for barbecue with controls. Grill 8 minutes, turning to cook all sides and brushing often with reserved marinade.

Yield: 4 servings.

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