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 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 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 each samoon with 5ml oil, warm 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 of each; top with pickled cucumber and herb-onion salad.
5
Plate
Press each sandwich closed, slice diagonally on the bias. Serve with lemon wedge alongside each sandwich.
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 (1.3 tbsp) 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 (1.3 tbsp) 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