Ingredients for approximately 4 servings
1 1/2 lb. Of lamb rosemary & garlic sausage
1 lb. Of long grain rice
8 sprigs of saffron, ground fine.
1 teaspoon of seasoned pepper
1/2 teaspoon of salt
1 tablespoon of butter
2 teaspoon of fresh chopped rosemary

*Take the 2 links or 1/2 lb. Of lamb sausage out of the casing and brown using a spatula to break it up.
In a sauce pan place the one cup of long grain rice, 2 cups of cold water, saffron, seasoned
pepper, 1 teaspoon of rosemary, butter, salt. add the cooked loose sausage with the drippings.
* Bring to a full boil under a high heat.
* Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let set another 20 minutes.
Bake or grill the remaining sausage until fully cooked. Bake at 350 degrees or 30 minutes or until internal temperature reaches 180 degrees. Or grill out doors under a medium/high heat until all sides are golden brown. Approximately 30 minutes. When cooled, slice 1/2" thick on an acute bias and hold.
* Fluff the rice and place it in a serving bowl. Place the sausage on top and the rest of the fresh rosemary.

Enjoy!