Authentic Syrian Sausages
Authentic Syrian Sausages
Ingredients
For the Sausage Sauce
- 2 tablespoons olive oil
- 3 tablespoons garlic, minced or crushed
- 3 tablespoons coriander, ground
- 2 cups pomegranate molasses
- 1 liter water
- 1/2 cup fresh lemon juice
- 1 teaspoon salt, to taste
- 1 small piece butter
For Thickening the Sauce
- 8 tablespoons cornstarch
- 1/2 cup water, for mixing cornstarch
For the Sausages
- 500 grams Syrian sausages
Instructions
- 1
In a pot, add the olive oil. Then add about 3 tablespoons of minced or crushed garlic. Stir the garlic until it changes color slightly.
⏱️ 3 min
- 2
Add 3 tablespoons of ground coriander to the garlic and olive oil mixture. Continue stirring until the spices are fragrant.
⏱️ 2 min
- 3
Pour 2 cups of pomegranate molasses into the pot. Once the pomegranate molasses boils, add 1 liter of water.
⏱️ 5 min
- 4
In a separate bowl, mix 8 tablespoons of cornstarch with 1/2 cup of water. Mix well until the cornstarch is completely dissolved and there are no lumps.
⏱️ 2 min
- 5
Add 1/2 cup of fresh lemon juice to the boiling sauce mixture. While continuously whisking the sauce, slowly pour the dissolved cornstarch mixture into the pot. Continue mixing to prevent the cornstarch from clumping.
⏱️ 3 min
- 6
Add salt to taste. Cook the sauce over heat for 2 to 3 minutes, stirring constantly, until it reaches the desired consistency, similar to béchamel sauce.
⏱️ 3 min
- 7
In a separate pan, fry the sausages until they are fully cooked and golden brown. Once cooked, drain any excess oil from the pan.
⏱️ 8 min
- 8
Pour the prepared sauce over the cooked sausages in the pan. Add a small piece of butter to the sauce and sausages to enhance the flavor. Gently mix to combine the sausages with the sauce.
⏱️ 2 min
- 9
Transfer the Syrian sausages with sauce to a serving dish. Serve hot, preferably with bread that can be fully dipped in the rich pomegranate molasses sauce.
⏱️ 2 min
Kitchen Tools
Authentic Syrian Sausages
For the Sausage Sauce
- 2 tablespoons olive oil
- 3 tablespoons garlic, minced or crushed
- 3 tablespoons coriander, ground
- 2 cups pomegranate molasses
- 1 liter water
- 1/2 cup fresh lemon juice
- 1 teaspoon salt, to taste
- 1 small piece butter
For Thickening the Sauce
- 8 tablespoons cornstarch
- 1/2 cup water, for mixing cornstarch
For the Sausages
- 500 grams Syrian sausages
Instructions
- 1
In a pot, add the olive oil. Then add about 3 tablespoons of minced or crushed garlic. Stir the garlic until it changes color slightly.
⏱️ 3 min - 2
Add 3 tablespoons of ground coriander to the garlic and olive oil mixture. Continue stirring until the spices are fragrant.
⏱️ 2 min - 3
Pour 2 cups of pomegranate molasses into the pot. Once the pomegranate molasses boils, add 1 liter of water.
⏱️ 5 min - 4
In a separate bowl, mix 8 tablespoons of cornstarch with 1/2 cup of water. Mix well until the cornstarch is completely dissolved and there are no lumps.
⏱️ 2 min - 5
Add 1/2 cup of fresh lemon juice to the boiling sauce mixture. While continuously whisking the sauce, slowly pour the dissolved cornstarch mixture into the pot. Continue mixing to prevent the cornstarch from clumping.
⏱️ 3 min - 6
Add salt to taste. Cook the sauce over heat for 2 to 3 minutes, stirring constantly, until it reaches the desired consistency, similar to béchamel sauce.
⏱️ 3 min - 7
In a separate pan, fry the sausages until they are fully cooked and golden brown. Once cooked, drain any excess oil from the pan.
⏱️ 8 min - 8
Pour the prepared sauce over the cooked sausages in the pan. Add a small piece of butter to the sauce and sausages to enhance the flavor. Gently mix to combine the sausages with the sauce.
⏱️ 2 min - 9
Transfer the Syrian sausages with sauce to a serving dish. Serve hot, preferably with bread that can be fully dipped in the rich pomegranate molasses sauce.
⏱️ 2 min