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Lamb Sausage & Arugula Salad

Recipe from: Trailer Park'd "Slow" Fast Food

Hit the brakes in Lansing, Michigan, to enjoy some slow-cooked fast food at the Trailer Park’d truck, where their locally-sourced meats are smoked for hours every morning.

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115 grams lamb sausage (see below)
3 tablespoons smoked sweet corn on the cob
1 1/2 ounces organic arugula
1 teaspoon olive oil
Pinch kosher salt
2 tablespoons pickled sweet peppers
1 tablespoon Asiago cheese
1 tablespoons honey
Pinch pepper

Cook sausage in a cast-iron skillet on medium-high heat until it reaches an internal temperature of 145 degrees Fahrenheit.

Grill corn until crisp golden brown, then cut off the cob.

Dress arugula with olive oil and a pinch of kosher salt. Scatter corn and lamb sausage over top, then dress salad with pickled sweet peppers. Sprinkle Asiago over top, drizzle with honey and finish with freshly ground pepper.

Yield: 1 servings


1.2 kilograms leg of lamb
250 grams lamb fat, cubed
2 tablespoons garlic, minced
1-1/2 teaspoons ground fennel seed, toasted
2 teaspoons sage, mince
4 tablespoons red wine vinegar
1-1/2 tablespoons kosher salt
3/4 tablespoon black pepper, freshly ground

Mix all ingredients. Pipe into sausage casing with sausage maker.

Yield: 10 servings