Sausage (serves six)
1 tablespoon of ghee
1 lb. of ground lamb
1 teaspoon sea salt
2 teaspoons ground fennel seed
2 tablespoons apple cider vinegar
2 tablespoons coconut amino Plate (for one)
½ avocado Handful of organic green mix (e.g. arugula, mizuna, baby kale, etc.)
1 cup of ferments (here: sauerkraut and cauliflower)
1 tablespoon olive oil
Juice from ½ lemon
Pinch of salt
Mix all remaining sausage ingredients (except for the ghee) kneading well. Taste and adjust flavors as you like.
Shape your sausage to your desired form – round or long.
Heat up a skillet with ghee in it.
Add sausages and fry them for approximately 7 minutes on one side and 4 minutes on the other.
Mix green salad mix with olive, lemon and salt and toss till all the baby leaves are well covered.
Place greens on a large plate, then add your sausage, avocado and ferments to the plate.