From initial impressions these are long at 200mm (8") but I was anticipating a bit of shrinkage with lamb generally tending to as it cooks up. Ok we found as expected some shrinkage agreed but don't be fooled, the bite and texture are very good.
The taste
though is really, really good and
yes we can confirm "doner kebab" is
definitely there. A very meaty
sausage this with the right amount
spice to interest the palette.
I put a couple in to some warmed and
split pita bread, added some
shredded salad leaves and onions, a
"dollop" of plain yoghurt, and I was
back in Athens some 25 years ago,
just off the Plaka, eating a
souvlaki...
A mixed reception from the others here unfortunately, but I know what I like and I'm happy to say so.
More
chilli sauce anyone?
Churchgate (Old Harlow, Essex)
- Lamb Merguez
(Jan
2013)
Here's the
sample details:
200x22mm before cooking, 176x20mm
after.
65g before cooking, 51g after.
That's a shrinkage of 20% & weight
loss of approx 21%.
6 sausages approx. £3.89
(£9.99/kg)
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Souvlaki - a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. May be served on the skewer for eating out of the hand, or in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat usually used in Greece and Cyprus is pork, although chicken and lamb may also be used.