Turkish Style Lamb Sausage With Fig And Fennel Seed Marmalade Recipes

LAMB MERGUEZ SAUSAGE PATTIES

Steps:

• Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
• Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
• Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

TURKISH-STYLE LAMB SAUSAGE WITH FIG AND FENNEL SEED MARMALADE

Steps:

• To make the marmalade, cut the figs into halves or quarters, depending on their size. Place them in a large microwave-safe bowl or small saucepan, add the sugar, and toss to coat. Set aside to macerate for 30 minutes or so. Add the fennel seeds and lemon juice and toss to mix. Microwave, stirring two or three times, or cook over medium heat until the juices are bubbling up and are thick enough to coat a spoon, about 15 minutes in the microwave or about 20 minutes on the stove top. Use right away, or cover and store in the refrigerator for up to 4 months.
• To make the sausage, melt the butter in a small sauté pan over medium heat. Add the raisins and pine nuts and sauté until the raisins are plumped up and the pine nuts are lightly golden, about 2 minutes. Transfer to a medium bowl and let cool. Add the remaining ingredients to the cooled raisins and nuts, and knead lightly with your hands until thoroughly blended. Form into ovals about 3 inches long, 1 1/2 inches wide, and 1/2 inch thick. Use right away, or cover and refrigerate for up to 3 days.
• When ready to cook, prepare a medium-hot grill, or film a large, heavy skillet with oil and place over medium heat.
• Place the sausages on the grill directly over the heat source, or in the skillet. Cook, turning twice, until medium-rare, 15 to 20 minutes total, or until as done as you like.
• Serve the sausages with the marmalade and steamed rice on the side.

TURKEY SAUSAGE WITH FENNEL SAUERKRAUT

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning, until browned all over, 6 to 8 minutes. Add 1/4 cup water, cover and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool, then slice into 2-inch pieces.
• Reduce the heat under the skillet to medium; add the butter and caraway seeds and cook, stirring, until the butter is melted. Add the fennel and apple and cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage slices and cook, stirring, until the sauerkraut is warmed through, about 3 more minutes. Season with salt and pepper. Top with fennel fronds.

TURKISH MARINADE (BEEF & LAMB KABOBS)

Steps:

• Add all except the olive oil to a food processor or blender. Blend on high and slowly drizzle in the olive oil to create an emulsion. Marinate your favorite Meat and enjoy.

ROSEMARY, FENNEL, AND GARLIC LAMB-SAUSAGE ROUNDS

Steps:

• Place lamb, garlic, rosemary, fennel seeds, and 2 tablespoons oil in a large bowl. Add 1 tablespoon salt, and season with pepper. Gently but thoroughly mix with your hands to incorporate.
• To check seasoning, heat a little oil in a small skillet over medium-high heat. Cook a small patty 4 minutes per side for medium.
• Season sausage mixture with salt and pepper if necessary. Form into 2- to 3-inch patties (about 16); do not overwork or sausage will be tough. Layer patties on a plate, with each layer separated by parchment or plastic wrap. Wrap well in plastic wrap; refrigerate at least 30 minutes and up to 2 days.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Working in batches, cook sausage patties (do not crowd pan), 4 minutes per side for medium. Transfer to a serving plate, and loosely cover with foil to keep warm. Cook remaining patties, adding more oil if necessary and reducing heat if pan gets too hot.