Serves 8-10 people


For the Sausage

3 pounds ground lamb
¼ cup shallots, minced
2 tablespoons parsley,
1 tablespoon mint, chopped
3 cloves garlic
½ teaspoon ground juniper
(or sub allspice) berries
½ teaspoon ground
2 tablespoons brown sugar
½ cup dry red wine
3 tablespoons salt
black pepper to taste
lamb sausage casings

For the Mustard

1/2 cup brown mustard
1/4 cup yellow mustard
1 cup Anchor Steam beer
1 cup white-wine vinegar
¼ cup mustard powder
¼ cup honey
3 teaspoons salt
½ teaspoon ground
pinch of mace

For the Garnish

2 – 3 red bell peppers
2 tablespoons olive oil
1 loaf Ciabatta or farm
A few sprigs of rosemary
½ cup fresh parsley,
Salt to taste

Special Equipment

Sausage stuffer or a stand mixer with sausage stuffer attachment
Bamboo Cocktail Picks
Serrated Knife


For the Mustard

Soak all the mustard seeds in the beer and vinegar in a small saucepan. Bring to a simmer and cook over very low flame for 10 minutes. Cover and let sit for at least 2 hours. Chill.

Combine all ingredients in a food processor and process for a few minutes until the mustard becomes smooth and creamy.

Allow to chill for a few days to develop flavor.

For the Sausage

Combine all ingredients and fill into casing. If you don’t have a sausage stuffer, just make meatballs.

To Build

Coat the bread and peppers with olive oil and salt and rub with rosemary. Grill the peppers then slice them. Grill the bread on both sides. Grill the sausage or meatballs.  Add a few twigs of rosemary to the grill to help flavor the mix.

To Serve

Serve the sausage and peppers on the grilled bread with the homemade mustard or skewer the sausage, peppers and bread to form kabobs.

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