Lamb And Kalamata Sausages With Minted Tomato Sauce

Lamb And Kalamata Sausages With Minted Tomato Sauce
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For dinner, sausage made from freshly ground lamb, Kalamata olives and plenty of fresh herbs comes together quickly. Serve the lamb sausage with a robust tomato dipping sauce and a side of basmati rice. Or, remove the sausage from skewers and serve it wrapped in warm pitas topped with the tomato sauce and paper-thin slices of cucumber.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
Prep Time
30
minutes
Cook Time
30
minutes
Servings
4
servings
Lamb and Kalamata Sausages With Minted Tomato Sauce recipe - The Daily Meal
Total time: 60 minutes
Ingredients
  • 2 tablespoon olive oil
  • 1 medium leek, trimmed, halved, rinsed, chopped
  • 1 can (28 ounces) unsalted crushed tomatoes, undrained
  • 4 cloves garlic, crushed
  • 3 tablespoon coconut aminos (or 1 or 2 tablespoons soy sauce)
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped fresh mint
  • salt
  • 1 egg
  • 1/2 cup panko breadcrumbs (see notes)
  • 1/3 cup finely chopped pitted kalamata olives
  • 2 tablespoon chopped fresh parsley
  • finely grated zest of half a lemon
  • 1 pound ground lamb
Directions
  1. In a dish full of water, immerse 6 (12-inch-long) bamboo or wooden skewers. Let soak about 20 minutes.
  2. Meanwhile, heat a large nonstick skillet over medium heat. Add 2 tablespoons olive oil and 1 medium chopped leek. Cook and stir until leek is softened and a bit golden on the edges, about 4 minutes. Remove from heat; transfer half of the leek to a bowl.
  3. To the leek remaining in the skillet, add 1 can (28 ounces) unsalted, undrained crushed tomatoes. Put over medium heat, and stir in 2 crushed garlic cloves, 3 tablespoons coconut aminos (or 1 to 2 tablespoons soy sauce), 3/4 teaspoon ground cumin and 1/4 teaspoon crushed red pepper flakes. Simmer until thickened to the consistency of ketchup, about 10 minutes. Remove from heat. Stir in 1 tablespoon chopped fresh mint, taste for seasoning, adding salt as needed. Cool.
  4. To the leek in the bowl, stir in 1 egg, 1/2 cup panko breadcrumbs, 1/3 cup finely chopped pitted Kalamata olives, 2 tablespoons chopped fresh parsley, 2 crushed garlic cloves, finely grated zest of 1/2 a lemon, 1 pound ground lamb and 1 teaspoon salt. Use clean hands to mix lightly until mixture is homogenous.
  5. Shape about 1/4 cup of the meat mixture into a log about 1 inch in diameter and 3 inches long. Repeat to make 12 sausage logs.
  6. Run a skewer through the long ends of the logs, putting 2 sausages on each skewer. Place the skewers on an oiled perforated broiler pan or rack set over a baking sheet. (Uncooked sausages can be refrigerated up to several hours.)
  7. Preheat oven to 400 F on convection or 425 F conventional. Cook skewered sausages, turning once, until the juices run clear, about 15 minutes.
  8. Transfer to a serving platter. Serve hot with the tomato sauce on the side for dipping.
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