* 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.

Serves 8


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