Went to ye olde West Side Market over the weekend, and with the instinct to pick up some nice brats or similar Eastern European delights we saw spied some lamb sausage. Done and done!

In my head it was a Moroccan lamb sausage, a merguez or similar, but really we had no idea what the spicing was. It occurred to me to Americanize with a “relish” and “mustard”.

Mustard=yogurt, lemon, garlic, cilantro, salt, pepper, cumin (inspired by this recipe)

Relish=cukes, tomatoes, parsley, splash of vinegar & olive oil, salt, pepper

Toast a bun, grill the forcemeat…

Verdict=delicious

Turns out the lamb had been spiced similarly to an spicy Italian sausage but that didn’t matter so much.The lamb goes so well with these flavors, especially the cumin in the yogurt sauce, and the relish does exactly what a pickle relish does on a normal dog — adds freshness and crunch. Yum.

Maybe mint in the relish instead of parsley? Either way, this one is worth repeating.