Greek Lamb Sausages with Tomato Sauce

Difficulty Level: Medium.

Cooking Time: 35 minutes

Yield (Make): 4 persons.

Cuisine: Greek, Greece, European, Mediterranean.  

Ingredients:

For the sausages -

1 cup fresh bread crumbs (small fragments of bread, cake, cookie, or similar food).

¾ cup milk

750 gm minced lamb keema (ground meat)

2 tbsp grated onions

3 cloves garlic

2 tsp cumin powder (jeera powder)

1 tsp chopped parsley

Flour for dusting

Olive oil for frying

For the sauce -

2½ cups tomato paste

1 bay leaf

1 tsp sugar

Salt and pepper to taste

1 small onion (peeled but kept whole)

For garnishing -

Parsley

Methods:

Mix all the ingredients (except tomato paste, bay leaf, whole onion, sugar) in a mixing bowl and divide the mixture into small parts. Shape each part (portion) into an elongated - shaped sausage and dust each one with flour.

Heat oil in a non-stick pan, fry a few at a time till golden brown and crispy. Remove and keep aside.

In another pan put the tomato paste, bay leaf, whole onion, sugar and a cup of water and simmer over low flame for about 15 minutes. Add the prepared sausages and allow these to simmer in the gravy for another 10 minutes.

Serve garnished with chopped parsley.