Turkish sausage with char grilled veg and tzatziki
Recipe by Anna Gare from The Best In Australia
Makes about 20 sausages
Serves 4
Ingredients
sausage
- 500 g lamb mince
- 100 g Beef
- 2 teaspoons coriander seeds
- 4 teaspoons cumin seeds
- 1 teaspoon fennel seed
- 1 small Onion finely diced
- 4 Cloves Garlic
- ½ cup breadcrumbs
- 1 teaspoon Tomato Paste
- 1/3 cup chopped Coriander
- 1/3 cup chopped Italian Parsley
- 1 generous teaspoon malden sea salt
- grind of Pepper
- 1 Egg
- Oil for frying
spice coating
- 3 tablespoons sesame seeds
- 1 teaspoon Coriander roughly ground
- 1 teaspoon Cumin roughly ground
- 1 teaspoon Salt
Warm Charred veg salad
- 1 yellow Capsicum
- 8 large Cherry Tomatoes
- 1 Red Onion quartered
- 8 baby eggplants cut in halves, lengthways
- Oil
- Garlic
- Thyme
- Salt & Pepper to cook veg
- fresh Rocket
- raspberry vinegar and Olive Oil
Tzatziki
- ¼ cup Lemon Juice
- 1 teaspoon crushed Garlic
- 1½ cup natural yoghurt
- Salt
- shaved continental Cucumber
Method
- Lightly roast coriander, cumin & fennel seeds from sausage ingredients and grind in mortar & pestle.
- Sauté the onion and garlic until translucent.
- Mix all sausage ingredients together and shape with wet hands.
- Roll sausages in spice coating mix to create spicy crunchy coating
- BBQ on hot plate on medium heat, turning every few minutes to brown evenly.
Warm Charred veg salad
- Put vegies in bowl and lightly coat with herb & garlic oil.
- Char on bbq on med to low heat until cooked.
- Dress with a drizzle of oil & raspberry vinegar.
- Toss through rocket and serve.
Tzatziki
- Mix lemon with garlic, sugar & salt.
- Then mix in yoghurt- taste for sweet, salt or sour and adjust accordingly.
- Serve as accompaniment to sausages with cucumber shaved on top.
