Turkish Lamb Sausage with Fig-Fennel

Ingredients

Estimated total cost: €17.59 · €2.93/serving

• 6 ripe, succulent figsEst. price €1.20–€2.40
• 1/2 cup granulated sugarEst. price €0.25–€0.50
• 1/8 teaspoon aromatic fennel seeds (lightly toast for enhanced flavor)Est. price €0.02–€0.05
• 1 tablespoon zesty fresh lemon juiceEst. price €0.10–€0.20
• 1 1/2 tablespoons rich, creamy butterEst. price €0.15–€0.30
• 1/2 cup plump golden raisinsEst. price €0.75–€1.50
• 2 tablespoons crunchy pine nutsEst. price €0.80–€1.60
• 1 1/2 pounds flavorful ground lambEst. price €13.50–€18.00
• 3/4 teaspoon finely minced jalapeño chile (remove seeds for less heat)Est. price €0.03–€0.08
• 1 large clove pungent garlic, peeled (mince right before using for maximum flavor)Est. price €0.08–€0.15

Steps

1. 1

   Begin by cutting the figs into halves or quarters, adjusting based on their size. Place them in a large microwave-safe bowl or small saucepan, then add the sugar and mix well to coat the figs. Let it sit for about 30 minutes to macerate. Next, sprinkle in the fennel seeds and lemon juice, mixing everything thoroughly. Proceed to heat the mixture either in the microwave or on the stovetop until the juices start bubbling up and reach a thick consistency that can coat a spoon. This process typically takes around 15 minutes if microwaving and about 20 minutes if cooking on medium heat. Once ready, you can use the marmalade immediately or store it in an airtight container in the refrigerator for up to 4 months.

2. 2

   Begin by melting the butter in a small sauté pan over medium heat. Cook the raisins and pine nuts until the raisins plump up and the pine nuts turn lightly golden, which should take approximately 2 minutes. Once done, transfer this mixture to a medium bowl and allow it to cool down. After cooling, combine the cooled raisins and pine nuts with the remaining ingredients in the bowl. Gently knead everything together using your hands until well mixed. Shape the mixture into ovals that are around 3 inches long, 1 1/2 inches wide, and 1/2 inch thick. You can either use them immediately or store them in the refrigerator for up to 3 days after covering them securely.

3. 3

   Prepare a grill over medium heat or coat a large, heavy skillet with oil and heat over medium heat when you are ready to start cooking.

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• Cultural note

  This dish combines traditional Turkish flavors with a modern twist by incorporating figs and fennel. Lamb sausage is a popular ingredient in Turkish cuisine, known for its robust flavors and aromatic spices.

• Seasonal note

  This dish is best made in the fall when figs, fennel, and mint are in season. These ingredients are most flavorful and readily available during this time.

• Health note

  Turkish Lamb Sausage with Fig-Fennel is a rich source of protein, with 23g per serving, making it a satisfying meal option. The dish also provides essential vitamins A and C from the figs, lemon juice, and orange zest.