More of the Central Asian highlands
Anastasia and the mother of a goat herder in their home
At the Uzbek border with the lovely gentleman who helped repair our car!
From our brief detour to Moscow en route to Istanbul last week...
More like oblong meatballs than sausages, these have been a long-time favorite. One reader reported that his Greek fiance made this recipe for her family and it passed the test of tradition!
12 oz. (3/4 lb) ground pork
4 oz. (1/4 lb) ground beef
1 garlic clove, crushed
1/2 teaspoon cinnamon
1/4 teaspoon dried savory
Rind of 1 small orange, grated
1 teaspoon salt
8 black peppercorns, crushed
1/3 cup dry red wine
2 Tablespoons olive oil
Combine all ingredients in a bowl and mix well. Allow meat to marinade in the refrigerator at least 4 hours (ideally, overnight) to allow all of the flavors to blend and meld.
Preheat a broiler. Form the meat mixture into about 24 cylinder sausage shapes, about 2-1/2" long and place on broiler pan. Broil for a total of 15 minutes, turning to brown on all sides.
Alternately, cook the sausages in batches using a heavy skillet (we like our cast-iron cookware) over medium-high heat, turning frequently until browned on all sides and cooked through.
Serve with Tzatziki or a Greek Salad