We were really keen to utilise the offal so we set about to create a dish that really showed off the unique flavour but at the same time wasn’t too overpowering. We wanted a dish that was palatable to people who weren’t that keen on offal. Inspired by traditional Turkish and Greek sausages typically sold as street food, we came up with a dish that sells out each week.
Nadia makes the sausages by hand. She uses lean kid goat mince with kidney, heart and liver. Cinammon, bread crumbs and fresh parsley are added to the mix before being wrapped in free range lamb caul. The caul keeps the mix together and melts on cooking to keep the sausage lovely and moist.
The sausage is best served with our seasonal salad which is currently a flavour layered gem. It starts with baby leaf spinach drizzled with pomegranate molasses dressing. The on top goes grated raw beetroot and a tahini dressing. It is topped with feta, double roasted chick peas and pickled chilies.
Photo by Melissa Thompson