Grilled Balkan Sausages with Feta Spread & Sweet Onions
The Arabic kebab that found its way into so many Balkan cuisines also translates well to the American grill. Serve these sizzling hot.
Ingredients
½ pound ground beef
½ pound ground pork
½ pound ground lamb
2 tsp. salt
1 tsp. ground pepper
Ice water
4 oz. crumbled feta, at room temperature
3 tbsp. unsalted butter, softened
2 tbsp. milk
1 tsp. garlic, minced, mashed to a paste with a fork
3 finely chopped sweet onions
Directions
Combine the meat, salt and pepper in a large bowl. Wok the mixture with your hands for about 1 minute. Make a well in the center, add 2 tablespoons ice water and work the mixture again.
Do this twice more, until the mixture begins to get sticky and thickened. Chill it thoroughly.
Using wet hands, take about 2 tablespoons of the mixture at a time and form small, cigar-shaped sausages that are about 2 inches long. Keep chilled until you're ready to cook them.
To make the feta spread: Rinse feta. Combine feta, butter, milk and garlic. Beat with a wooden spoon until as smooth as you like.
Grill the sausages over hot coals for 2-4 minutes per side. Serve with chopped raw onion and feta spread.
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