Greek cuisine · Meat & Kebab

Boubari (Easter Lamb Sausage)

Easter sausage of ground lamb, rice and plenty of dill, stuffed into natural casing and baked golden.

Ingredients · for 4 servings

• 500 g ground lamb
• 200 g long-grain rice
• 2 onions
• 6 spring onions
• 1 bunch dill
• 1/2 bunch mint
• 2 m lamb casing (from the butcher)
• 2 lemons
• 5 tbsp olive oil
• 1 tsp oregano
• Salt, pepper

Instructions

1. Soak the natural casing in cold water with the juice of one lemon for 1 hour, rinse thoroughly inside and out and set aside; soak the rice in warm water for 10 min and drain.
2. Finely dice the onions, cut the spring onions into fine rings, and chop the dill and mint.
3. Heat 3 tbsp olive oil in a pan and sweat the onions until translucent over medium heat for 5 min, then add the ground lamb and fry crumbly for 6–8 min, until all the liquid has evaporated.
4. Remove the pan from the heat and mix in the rice, spring onions, herbs, oregano, salt and pepper – keep the mixture loose, as the rice needs room to swell while cooking.
5. Fill the casing only two-thirds full using a funnel, tie off every 20 cm, place the sausages in a greased baking dish, brush with the remaining olive oil and prick several times with a needle.
6. Bake in a preheated oven at 180 °C for 55–60 min, adding 150 ml hot water and turning halfway through, until the casing is crisply browned; serve hot with lemon wedges.