Greek Sausage with Passata Sauce
INGREDIENTS:
1 cup breadcrumbs
¾ cup mlk
800g lamb leg steaks
2 heaped tbs of minced onion
3 cloves garlic crushed
2 tsp ground cumin
2 tbs chopped fresh parsley
flour for dusting
700g bottle of passata
1 dozen cherry tomatoes
1 tsp sugar
2 fresh bay leaves
1 small onion peeled and halved
flat leaf parsley to garnish
Trim the lamb steaks of fat and mince into a bowl (see notes below). Then mince onion straight after into the same bowl.
Mix together the breadcrumbs and milk. Add to the lamb and onion along with the garlic, cumin and parsley. Season with salt & pepper, then mix thoroughly with your hands until totally combined. Shape the mixture into thick, even sausages about 10cm long and roll them in a little flour. Cover with cling wrap and refrigerate for 30 minutes.
Heat some oil in a pan and cook the sausages slowly for about 8 minutes a side until very brown all over, turning regularly to ensure even colour. Remove from pan and place on kitchen paper to drain.
Put ¾ of the passata, sugar, bay leaves, whole onion and tomatoes in a large pan and simmer for 20 minutes.
Add the sausages and heat through for a further 15 minutes. use the remaining passata to regulate consistency if needed. Garnish with parsley and lime wedges to serve.
Serves four to six
“THE GREEK NAME FOR THE SAUSAGE IS - SOUTSOUKAKIA - AN INTERESTING VERSION OF KOFTAS”
Fairly easy, although mincing your meat adds some time.
I LIKE TO MINCE MY OWN LAMB AND ONION, BUT YOU CAN USE PREMINCED LAMB IF YOU WISH. IF YOU DO THIS THEN YOU WILL NEED TO GRATE THE ONION SO FINE THAT ITS THE SAME CONSISTENCY AS MINCED, OTHERWISE YOU MAY HAVE PROBLEMS WITH THE SAUSAGES HOLDING TOGETHER.
SERVE WITH A GREEK SALAD IN SUMMER, OR GREEK THEMED VEGETABLES SUCH AS EGG PLANT AND PUMPKIN IN WINTER.