|-JUDI M. PHELPS|
|2 pounds||Leg of lamb; ground once|
|2 tablespoons||Fresh tarragon; chopped|
|2 teaspoons||Ground coriander seed|
|2 tablespoons||Red wine|
|¼ cup||Pine nuts|
|5||Feet narrow sausage casing*|
|Butter and olive oil|
|6||Individual pita rounds|
|1||Bunch coriander; chopped|
*Note: If you wish to skip the casing step, form the sausage meat into patties and saute until brown.
To make the sausage meat, combine the first eight ingredients in a large bowl. Mix well with your hands. Using a sausage stuffer or a pastry bag, stuff the casings, twisting every 3 inches.
Saute the sausage in a mixture of half butter and half olive oil until brown, turning occasionally. Serve in pita rounds, sprinkled with plenty of chopped coriander. Makes 6 servings.
Served at the North Star Bar, Philadelphia. The recipe comes from the owner's aunt who used to cook for Arab dignitaries visiting the UN.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...
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