Fill your kitchen with the scent of spices as you whip up these healthy homemade hot dogs for the perfect weekend lunch or family dinner.
Recipe Rosa Matto | Photos by Brendan Homan | Shaping Natalie Homan
Lamb sausage with sumac sauce and tomatoes makes about 24 small sausages
It’s best to ask your butcher to ground a lamb shoulder for you because you want some fat but not as much as pre-ground lamb. If possible, make the mixture the day before so that the flavors are more mellow.
1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon sweet paprika 1 teaspoon nutmeg 1 teaspoon of black pepper 1 teaspoon of salt ½ teaspoon of sumac ½ teaspoon of cloves 600 g minced lamb shoulder ¼ cup lemon juice 12 black olives, pitted and chopped (optional) 2 tablespoons fresh mint, chopped olive oil for frying lemon juice, extra
to serve pitas, mixed herb leaves, lemon slices
Mix all the spices together. Add to minced lamb with lemon juice. Mix it very well. Add the black olives and mint and mix again. Fry in small quantities, taste and adjust to your liking. Cover and refrigerate overnight if possible.
Wet your hands with water and form small glove boxes. Heat the oil and cook the sausages until golden. Spritz with extra lemon juice.
Serve with extra mint, pita bread, lemon slices, yoghurt and tomato salad if you wish.
tomato salad with sumac dressing do the dressing first
1 teaspoon of sumac powder 30 ml of hot water 200ml solid olive oil juice of ½ lemon 1 teaspoon of sugar salt, white pepper 2 sprigs of tarragon, leaves only 1 clove of garlic is crushed to make a paste
Combine all ingredients in a jar with a tight-fitting lid. Shake vigorously and let it steep for at least an hour. Strain into a clean jar. The dressing will continue for a week.
1 small red onion, sliced paper-thin 500 g assorted tomatoes, sliced salt flakes and ground white pepper
Soak the onion slices in slightly salted water for 20 minutes. Squeeze excess juice and mix with tomatoes. Pour in a tablespoon or two of sauce and season with salt and pepper to taste.
This recipe was originally published in the August 2021 issue of SALIFE magazine.