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Restaurants›Albaraka Mediterranean Market and Grill›Halal Sausages Recipe

Halal Sausages Recipe

Name: Albaraka Mediterranean Market and Grills Halal Sausages Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb ground halal beef (or lamb); 0.5 cup large onion, finely grated or minced; 3 cloves garlic, minced; 2 tbsp fresh parsley, finely chopped; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground black pepper; 1 tsp salt; 0.25 tsp crushed red pepper flakes (optional); 1 large egg (binder); 0.25 cup plain breadcrumbs (or panko); 2 tbsp olive oil (for frying); 4 pieces flatbreads, rolls, or buns; 0.5 cup plain yogurt or labneh; 1 tbsp lemon juice; 0.5 cup cucumber, thinly sliced; 1 medium tomato, sliced; 1 cup lettuce or mixed greens; 1 tsp hot sauce or harissa (optional)

Inspired by Albaraka Mediterranean Market and Grill

Time45m

Serves4

Make Halal Sausages Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage Patties

1 lb ground halal beef (or lamb)

1/2 cup large onion, finely grated or minced

3 cloves Garlic, minced

2 tbsp fresh parsley, finely chopped

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp ground black pepper

1 tsp Celtic sea salt

1/4 tsp crushed red pepper flakes (optional)

1 large egg (binder)

1/4 cup plain breadcrumbs (or panko)

2 tbsp olive oil (for frying)

Optional Serving / Sauce

4 pieces flatbreads, rolls, or buns

1/2 cup plain yogurt or labneh

1 tbsp ReaLemon lemon juice

1/2 cup cucumber, thinly sliced

1 medium tomato, sliced

1 cup lettuce or mixed greens

1 tsp hot sauce or harissa (optional)

Method

Sausage Patties

Prepare aromatics

Peel and finely grate or mince the onion. Mince the garlic cloves. Finely chop the parsley. Place the onion and garlic on paper towel and squeeze gently to remove excess moisture (this helps patties bind and brown).

Combine ingredients

In a large bowl combine the ground halal beef (or lamb), grated onion, minced garlic, chopped parsley, smoked paprika, ground cumin, ground coriander, black pepper, salt, and red pepper flakes (if using).

Add binders

Add the egg and breadcrumbs to the meat mixture. Using clean hands or a spoon, mix gently until all ingredients are evenly distributed — do not overwork the meat or patties will become dense.

Form patties

Divide the mixture into 8 equal portions for smaller patties or 4 portions for larger sausages. Shape each portion into a compact oval or round patty about 3/4-inch thick. Press gently in the center of each patty to create a slight indentation (helps even cooking).

Chill (optional but recommended)

Place the formed patties on a tray, cover, and chill in the refrigerator for 20–30 minutes. Chilling firms the patties and reduces shrinkage when cooking.

Cook the patties

Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add patties in a single layer without crowding. Cook for 4–5 minutes per side for medium (longer if you prefer well done), flipping once. Internal temperature should reach 160°F (71°C) for beef or lamb sausage. If using a grill, oil the grates and grill over medium heat for a similar time.

Rest

Transfer cooked patties to a plate and let rest for 3–5 minutes to redistribute juices.

Optional Serving / Sauce

Make the yogurt sauce

In a small bowl combine the plain yogurt or labneh with the lemon juice and a pinch of salt. Stir until smooth. Add hot sauce or harissa if you want heat.

Assemble

Warm flatbreads or rolls. Place a sausage patty in each bread, top with a spoonful of yogurt sauce, cucumber slices, tomato, and lettuce. Serve extra sauce on the side.

Serve

Serve immediately while patties are warm. Leftover cooked patties keep in the refrigerator for 3–4 days and can be reheated gently in a skillet or oven.