Spiced Lamb and Bulgur Sausage

Joined Oct 24, 2007
1-1/2 cups bulgur wheat
2 pounds ground lamb
1 small onion, minced
1/2 bell pepper, minced
2 cloves garlic, minced
1 tablespoon salt
2 teaspoons ground allspice
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1/2 bunch flat leaf parsley, course chopped


  1. In a medium bowl, cover the bulgur wheat with room temperature water and let stand for 30 minutes, or until softened. Drain the bulgur and squeeze out any excess water, refrigerate it until thoroughly chilled.
  2. In a large bowl, combine the bulgur with the lamb, onion, bell pepper, garlic, salt, allspice, cumin, cayenne pepper, black pepper and parsley. Mix it thoroughly, until well combined. Divide the mixture into 2-3 ounce portions, flatten to form patties, place on a large platter and refrigerate for at least 1 hour.
  3. The sausage may be grilled, sautéed or baked until an internal temperature of 160 degrees Fahrenheit.

Yield: 16 - 20 Sausage Patties
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