Ouzo, a Greek spirit, lends its distinctive licorice flavour to these sausages. To make life easier in the kitchen, they are cooked in patties rather than being stuffed into casings. But you can go that route if you wish.
Ouzo Sausage Patties With Mushrooms
Adapted from New Greek Cuisine: Fresh and Modern Recipes From Aristedes’ Kitchen, by Aristedes Pasparakis and Byron Ayanoglu. Tzatziki is a Greek yogurt and cucumber sauce. It is sold in supermarkets.
3/4 lb each: ground lamb, ground beef
1/4 cup ouzo
1 tbsp ground coriander
1 tsp ground anise
1/2 tsp chili flakes
3/4 tsp sea salt + more to taste
Freshly ground pepper to taste
3/4 lb (350 g) mixed mushrooms (button, oyster, stemmed shiitakes), thinly sliced
2 tbsp each: extra-virgin olive oil, lemon juice
Homemade or store-bought tzatziki to taste
Chopped parsley to taste
Chopped chives to taste
In large bowl, blend meat, ouzo, coriander, anise, chili flakes, 3/4 teaspoon salt and pepper. Shape into 16 oval patties, each about 3/8-inch thick. Lay in one layer on cutting board. Cover with clean kitchen towel and set aside at room temperature 30 minutes.
Heat medium skillet on medium-high heat 2 minutes. Add mushrooms. Sear, turning once, 4 to 5 minutes, until withered and starting to brown. Add oil and lemon juice, plus salt and pepper to taste. Cook, tossing, until liquid is absorbed, about 1 minute. Remove from heat. Place on heatproof dish in preheated 200F oven to keep warm.
Heat large non-stick pan on medium-high 1 minute. Cook patties in batches, turning occasionally, until browned and cooked through, about 6 minutes. Reduce heat to medium if necessary. Drain on paper towels. Place on heatproof dish in oven to keep warm.
To serve, plate mushrooms and tzatziki alongside patties. Sprinkle parsley and chives on top.
Makes 6 servings.
Star-tested by Susan Sampson. ssampson@thestar.ca – Click here for original article source