Lebanese Sausages

Lebanese Sausages

  1. Garlic and Vinegar Sausages from Abu Ahmed Butchery
  2. Brown Onions, quartered
  3. Eggplant, sliced into 1cm thick slices
  4. Cauliflower, chopped
  5. 1 tbsp honey
  6. 1 tbsp pomegranate molasses
  7. Pine nuts
  8. Olive Oil
  9. Labneh
  10. Olives
  11. Salt to taste



  1. In a saucepan, add rice bran oil until ⅓ full. Shallow fry eggplant and cauliflower until golden brown. Place on paper towel to drain excess oil.
  2. Heat fry pan to a medium heat, separate the sausages while the pan heats up.
  3. Throw them in the pan, no oil necessary. Cook until golden brown all around the sausage. Turn the sausages and slightly poke to release some of the fat.
  4. Add onions to pan and cook with sausages until brown and caramelised cook for approx 8 mins.
  5. Add to the fry pan pomegranate molasses, honey and pine nuts. Mix until everything is coated.
  6. Serve mezze style (sides optional) with the fried eggplant and cauliflowers, labneh with olive oil and olives, Lebanese bread and herbs.

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See also  Savoury Muffins

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