Lamb sausage AKA Greek gyro meat

[smokininthegarden]

I have been working on variants of this recipe for quite some time now. Originally it was going to be a marinated boneless leg of lamb, but boneless lamb is very hard to source where I live.
I did find a store that offers 85% ground lamb so that is what I am using for now, I still want to try the boneless leg again but that will have to wait. Anyways if you like the gyros
that you get in the little greek shops you will like this. It tastes just like the stuff they slice off of the huge chunks of meet rotating on the rotisserie. To use it I just stuff it into links, bake
it in the oven 350 deg. for 25 to 30 min. Slice it, then reheat in a frypan just before serving.
Of course you need the flatbread, sauce, lettuce and tomato to go along but you get the picture.
Well back to my capocollo, making it for the first time today, anyone tried this before? Well I guess we will see how it turns out.

P.S. I can also post recipes for the flatbread and tzatziki sauce if anyone is interested.


Cal

 

[oddegan]

Sounds pretty good. Definitely interested in the flat bread a tzatziki recipes.

 

[chef jimmyj]

SPC? CSS? The rest I have except Sumac. I have only found one pizza shop that sells Gyros, and they skimp on the meat. Would be nice to make my own. Alton Brown's recipe was not even close...JJ

 

[Steve H]

I would as well. What size casing do you use? I didn't know that you put yogurt in the with the meat. Interesting. Thanks for posting.

 

[smokininthegarden]

As a follow up here are the recipes. But first, Jimmy, SPC = soy protein concentrate. CSS = corn syrup solids. Yes sumac is hard to find, I doubt
it is necessary in this recipe but I had some on hand so I threw it in.

The flat bread recipe is as goes.
This is a combination of a naan flatbread and a Bigga bread.
To start:
1 oz water
1 tsp sugar
3/4 tsp yeast
6 oz yogurt
6 oz flour
Mix well and let sit at room temp for at least 2hr or preferably overnight.

Then mix in:
6 oz flour
3/4 tsp yeast
1/2 tsp salt

Knead into a soft dough and let rest for an hour or so.

After the rest you can form it into 2 or 4 balls depending on how big you want the rounds to be. Two balls will get you two 12” flat breads. Which is what I like personally, you can roll them up like a burrito so nothing falls out.

Let the dough relax for awhile then roll them out as thin as you can. Bake on a cast iron pan, or a pizza stone @ 500 deg. For about one minute per side.
Be very careful turning these things, the bubbles that form can expell very hot steam, I have burned my fingers more than once while making these.

The tzatziki sauce recipe will fallow.

Cal

P.S. Steve, I stuffed them into hog casings, but no reason you couldn’t use
something else just be aware of the cooking time etc.

 

[chef jimmyj]

Thanks. Could not figure those out...JJ

 

[smokininthegarden]

As promised the tzatziki sauce recipe.

This is a very simple recipe. Some recipes you see add minced fresh herbs
like dill weed, mint etc. I have tried this but don’t care for it. I like the simplicity
of the tangieness of the yogurt mixed with the bright fresh taste of the
cucumber. Just my take on this sauce. So....

8 oz yogurt, drained through a fine mesh colander.
4 oz of cucumber peeled, seeded, chopped very fine
.5 oz fresh minced garlic, about 3 medium cloves
1 TBL lemon juice or to taste
1/2 tsp each salt and pepper or to taste

Have fun, Cal