Middle Eastern · Lunch
Spicy Lamb Sausage Sandwich
Lamb Sujuk Sandwich
Iraqi-Levantine spicy lamb sujuk pan-seared with onion and tomato, tucked into warm samoon bread with tahini, pickled cucumber, and a fresh herb finish.
$$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
620Calories
28gProtein
38gFat
48gCarbs
8gSugar
6gFiber
890mgSodium
65mgChol
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Instructions
1
Prep
Slice sujuk into 0.5cm rounds. Slice yellow onion and dice tomato; grate garlic. Whisk tahini with lemon juice, water, garlic, and salt until drip-slow. Toss cucumber with vinegar and salt. Mix red onion with parsley, lemon juice, and sumac.
2
Sear
Heat 10ml oil in a large skillet over medium-high for 1 minute. Add sujuk rounds, cook 3–4 minutes turning once until edges caramelize and fat renders. Lift to a plate.
3
Saute
Lower heat to medium, add sliced onion, cook 4–5 minutes until softened. Stir in grated garlic, Aleppo pepper, and diced tomato; simmer 3 minutes until tomato breaks down. Return sujuk, toss 1 minute to coat.
4
Finish
Brush both samoon with remaining 10ml oil, warm each in a dry pan over medium 30 seconds per side until pliable. Open bread, drizzle tahini sauce inside. Spoon sujuk-onion-tomato along the length; top with pickled cucumber and herb-onion salad.
5
Plate
Press each sandwich closed, slice diagonally on the bias. Serve with a lemon wedge alongside each.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) lamb sujuk sausage
- 20ml (4 tsp) extra-virgin olive oil
- 120g (4.2 oz) yellow onion
- 200g (7.1 oz) ripe tomato
- 4 garlic cloves
- 0.5 tsp Aleppo pepper
- 40g (1.4 oz) tahini
- 20ml (4 tsp) lemon juice
- 40ml (2.7 tbsp) cold water
- 1 pinch fine sea salt
- 120g (4.2 oz) cucumber
- 10ml (2 tsp) white vinegar
- 40g (1.4 oz) red onion
- 20g (small handful) flat-leaf parsley
- 1 pinch sumac
- 2 samoon rolls, small
- 2 lemon wedges