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All sausages are made with spices from The Teeny Tiny Spice Company.
-Mild Persian Adwiya: Red and Pink Rose Petals, Sweet Cinnamon, Lemon Zest, Cumin, Coriander, Orange Zest, Nutmeg, Cardamom, Black Peppercorn, Himalayan Pink Salt.
-Mild Afghani Curry: Black Peppercorn, Cumin, Turmeric, Coriander Seed, Cardamom Seed, Green Cardamom, Sweet Cinnamon, Nutmeg, Nigella, Clove, Himalayan Pink Salt.
-Spicy Ethiopian Berbere: Paprika, Black Pepper, Coriander, Nutmeg, Ginger, Ajwain, Allspice, Birdseye Chili, Fenugreek, Cardamom, Clove, Himalayan Pink Salt, Onion, Garlic.
Great on the grill, roasted with peppers and onions, or on a baguette with pickled vegetables and siracha mayo or yogurt sauce.
My sheep are raised predominantly on pasture during the growing season and hay during the winter, with a small amount of supplementation with organic grain. Ewes get grain at end of pregnancy and during lactation, and lambs get a small amount of grain to keep them growing steadily. I use rotational grazing to optimize both the health of the animal and the land. They always have access to salt, mineral mix, and kelp.