26 November 2015

Rosemary-Feta Lamb Sausage & Autumnal Vegetable Slaw

This recipe comes from Jake Sheffield of Cristom Vineyards as part of our Chef in the Market series. Aside from the spices, all of these ingredients can be sourced from our markets!


For the sausage

  • 1 # ground lamb
  • 2 ea. garlic cloves, minced
  • 2 tsp. rosemary, chopped
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. coriander
  • 3 oz. feta

For the slaw

  • 1 ea. red cabbage
  • ½ C torpedo red onion or shallot
  • 3 ea. gravenstein apples
  • 1 ea. delicata squash
  • ¼ C parsley leaves
  • ¼ C red wine vinegar
  • ½ C olive oil
  • 2 T kosher salt
  • 2 T honey
  • 1 tsp. black pepper


For the sausage

  1. In a large mixing bowl, combine ground lamb, garlic, rosemary, salt, pepper, coriander, and feta.
  2. Divide into four balls and form each ball into a patty.
  3. Cook the patties in a sauté pan until golden brown and cooked thoroughly.

For the slaw

  1. Slice onion into mixing bowl and add vinegar and honey.
  2. Quarter and core red cabbage and then slice into thin strips. Add cabbage and salt to mixing bowl and toss to coat cabbage with salt and vinegar.
  3. Cut apples into quarters and remove core, then slice apples with a mandoline. Add to mixing bowl and toss to incorporate.
  4. Peel squash, then split in half lengthwise, remove seeds. Slice delicate squash very thin with a mandoline, making half-moons of squash. Add to mixing bowl and toss to incorporate.
  5. Add olive oil and black pepper, taste and adjust seasoning to your preferences.


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