This is a recipe idea I brought back from a trip to Australia. The sausage I had there was made from lamb and it was GREAT, but lamb is not a favorite of my better half, so I substituted ground pork.
I used ground pork that is available from the local store which is pretty darn lean and ground pretty fine. I am looking forward to doing this again with some meat I grind myself (planning on only one grind to keep the meat a little coarser) and the addition of raw bacon to the mix to give a little more fat and an additional flavor.
Ground pork: 1 lb. Coarse salt: 1 tsp. Ground nutmeg: 1/8 tsp Ground cinnamon: 1/4 tsp Ground black pepper: 1/4 tsp Ground cumin: 1/4 tsp (I plan to use 1/2 tsp next time) Crushed garlic cloves: 2 White raisins: ¼ cup Chopped onions: ¼ cup Toasted Pine Nuts: ¼ cup
Mix ingredients well and roll into 8 equal balls and let stand in refrigerator for 1 hour to firm up.
Grill direct at 300-350 to 160F.
2/3 cup apricot preserves 1/4 cup dried cranberries 1 tbsp prepared horseradish (optional) 4 tbsp orange flavored liquor
Simmer in sauce pan for 5 minutes to bring together the flavors and plump the cranberries.
You can substitute orange juice or water fro the alcohol, if you wish, but you need the liquid to control the consistency.