This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Homemade Lamb Sausage

½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon fennel seeds
1 pound ground lamb
2 tablespoons fresh cilantro, finely chopped
2 garlic cloves, minced
1½ teaspoons kosher salt
1 teaspoon paprika
½ teaspoon cayenne pepper, or to taste
olive oil for cooking

Heat oven to 425°.

In a small skillet, over medium-low heat, toast all seeds until fragrant, about 1-2 minutes. Transfer to a small bowl or dish to let cool, before placing in a coffee or spice grinder and grinding well. (A mortar and pestle also works.)

In a large bowl, combine all remaining ingredients, and mix together. Form into the desired shape. Use immediately, or the mixture can be refrigerated for up to 5 days or frozen up to 3 months.

Heat an oven-proof skillet to medium, cover the bottom with olive oil, and place the sausages in the pan for about 5 minutes or until lightly caramelized. Place in the oven for about 10 minutes to finish cooking before serving.