* If you cannot find ground lamb or
ground pork, cut boneless pork or lamb chops into 1-inch cubes and briefly
pulse in a food processor with the other ingredients. Or, if you have the
grinder attachment to a KitchenAid Mixer that works wonderfully, as well.
These little sausages are handmade and can be formed to cook on soaked
skewers are without. They're an aromatic representation of everything
that is Greek - lemon, wine, olive oil and thyme.
1 lb ground pork
½ lb lean, ground beef or ground lamb
¼ cup red wine
2 tbs olive oil, plus 2 tbs for dressing
2 cloves of garlic, minced or finely grated
1 tbs chopped, fresh, flat-leaf parsley
One lemon – zest for sausage mix/juice for dressing
1 tsp of chopped, fresh thyme or ½ tsp dried
¼ tsp cinnamon
Pinch of nutmeg
Salt and pepper to taste
Mix all of the ingredients together like making meatloaf. Let marinate and
chill in the refrigerator overnight.
Pre-heat the broiler to 500 degrees and line a baking sheet with aluminum
foil. Form the chilled sausage mix into 2-inch loaf shapes, place on
foil-lined sheet and broil for approximately 15 minutes, or until the
sausages are thoroughly browned.
While warm, toss them in a dressing made of the lemon juice and the
additional 2 tbs of olive oil. Makes 24 sausages. Serve with flat bread
and extra lemon wedges.