From The Frugal Gourmet On Our Immigrant Ancestors
Makes about 14 sausages
Ingredients
1 1/4 pounds lean ground beef
1 1/4 pounds lean ground lamb (I've made this with all beef as well)
1 tablespoon tomato paste
1/2 cup (4 ounces) tomato sauce
1 cup bread crumbs
1/4 cup (4 tablespoons) evaporated milk
1 teaspoon ground cumin
1/4 cup minced parsley
1 tablespoon minced dried onion (I've used onion powder as well)
1 teaspoon salt
freshly ground black pepper to taste
Garnishes
1 cup peeled and minced yellow onion
1/2 cup minced parsley
Directions
Mix the ingredients, except garnishes, together. Roll mixture
into balls just smaller than a tennis ball, then form into sausages about
1 inch by 4 inches long. Moisten hands with water to facilitate shaping. Place
the kebabs in a shallow baking dish.
Bake 20 minutes in a preheated 400 degree oven. Transfer to a heated platter
and reserve the pan juices to serve separately, first spooning off the excess
fat. Garnish the kebabs with chopped onion and parsley.
Note: The original recipe doesn't say this, but you can make a sauce for the kebabs. Mix 1 1/2 to 2 small cans tomato sauce, 1/4 cup chopped parsley, 1 tablespoon cumin, and the pan juices.
