Lamb Sausages

I’m willing to bet that I have not made this recipe since we moved to North Carolina. I recall I made it the first time while Lorraine and I were either dating or engaged. I made it twice when I lived in Rome, and once or twice when we lived in Rochester. Haven’t made it since. Another thing that needs fixing …

Lamb Sausages

  • 1 roma tomato, seeded & chopped
  • 1/4 medium sweet onion, minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp sugar
  • 2 Tbsp vinegar
  • 1-1/2 lbs chopped lamb
  • 1 Tbsp dried parsley
  • 1 tsp dried oregano
  • 1 egg
  • 1 Tbsp olive oil
  • 1/3 cup Parmesan cheese
  • garnish: tzatziki

Mix the tomato, onion, salt, pepper, sugar, and vinegar in a saucepan. Simmer over medium heat until the liquid is nearly evaporated. Remove from heat and chill.

Mix the lamb, parsley, oregano, egg, olive oil, and parmesan cheese. Mix in the cooled tomato mixture. Chill the mixture for 30 minutes to ensure that it is cold.

Form the lamb into lozenges about 4″ long and skewer. Grill for 15 minutes, or until cooked through. Serve with tzatziki or similar yogurt based savory sauce.

Notes: The recipe this is based on calls for chopped lamb; I find that ground lamb works fine, although the raw sausage doesn’t stay on the skewers very well.

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