Clay's Kitchen : Lamb and Mutton Recipes

Lamb and Mutton Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Greek Lamb Sausages

1 cup fresh breadcrumbs
⅔ cup milk
1 ½ pound minced lamb
3 garlic cloves, crushed
2 teaspoon ground cumin
2 tablespoon fresh parsley, chopped
flour for dusting
olive oil for frying
2 ½ cup passata
1 teaspoon sugar
2 bay leaves
1 small onion, peeled
salt and ground black pepper
flat leaf parsley, to garnish

Mix together the breadcrumbs and milk. Add the lamb, onion, garlic, cumin and parsley and season with salt and pepper. Shape the mixture with your hands into little fat sausages, about 2 inches long and roll them in flour. Heat about 4 tablespoon of olive oil in a frying pan. Fry sausages for about 8 minutes, turning them until evenly browned. Remove and place on kitchen paper to drain.

Put the passata, sugar, bay leaves and whole onion in a pan and simmer for 20 minutes. Add the sausages and cook for 10 minutes more. Serve garnished with parsley.


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