Greek Lamb Sausages with Tomato Sauce
|Fresh breadcrumbs||2 Ounce (1 Cup Or 50 Gram)|
|Milk||1⁄4 Pint (150 Milliliter Or 1/3 Cup)|
|Minced lamb||1 1⁄2 Pound (675 Gram)|
|Grated onion||30 Milliliter (2 Tablespoon)|
|Garlic||3 Clove (15 gm), crushed|
|Ground cumin||2 Teaspoon|
|Chopped fresh parsley||30 Milliliter (2 Tablespoon)|
|Flour||2 Tablespoon (For Dusting)|
|Olive oil||2 Cup (32 tbs) (For Deep Frying)|
|Passata||1 Pint (600 Milliliter Or 2 1/2 Cups)|
|Onion||1 Small, peeled|
|Ground black pepper||To Taste|
|Flat leaf parsley||2 Tablespoon (To Garnish)|
1. Mix together the breadcrumbs and milk. Add the lamb, onion, garlic, cumin and parsley and season with salt and pepper.
2. Shape the mixture with your hands into little fat sausages, about 5 cm / 2 in long and roll them in flour. Heat about 60 ml / 4 tbsp olive oil in a hying pan.
3. Fry the sausages for about 8 minutes, turning them until evenly browned. Remove and place on kitchen paper to drain.
4. Put the passata, sugar, bay leaves and whole onion in a pan and simmer for 20 minutes. Add the sausages and cook for 10 minutes more. Serve garnished with parsley.