Greek-Inspired Sausage Sandwich

I didn't start out planning to share these on the blog, but they came together so deliciously that I wanted to pass this recipe on to you.  I hope you like them!


serves 8-10
Greek Sausage:
2 lbs turkey
1 1/2 cups finely diced onions
8 cloves garlic, minced
1 large bunch chard
1/2 cup rehydrated, finely diced sun-dried tomatoes
1 tbsp. oregano
1 tbsp. dried pepper flakes, or to taste
2 tsp. salt
1 tbsp. olive oil, divided
juice of 1/2 lemon


Tzatziki Sauce:
1 cup Greek Yogurt
1 cup coarsely grated English cucumber
juice of 1/2 lemon
1 tsp. salt
1 tsp. corriander
1 tsp. cumin
1/4 c. dill

To make sausages, roughly chop chard and saute in 1 tsp. oil.  Preheat oven to 400 degrees. Combine all sausage ingredients except oil and lemon. Lightly grease a baking sheet with 1 tsp. of oil.  Form meat mixture into 8-10 patties or links or into small meatballs and place on baking sheet. Squeeze the juice of half a large lemon over the meat and brush with remaining 1 tsp. of olive oil. Bake 15 minutes for large patties or 7-10 minutes for meatballs. While the patties cook, make the tzatiki sauce. Drain the grated cucumber and mix with remaining ingredients.

I served these on pita with lettuce, tomato, onion, and lots of tzatiki sauce.  Although the turkey makes it a bit lighter, this is a pretty heavy sandwich so I served it with a simple Greek salad dressed only with balsamic vinegar.

I put the extra cooked sausages in the freezer for Geoff to eat while I'm in Seattle.  I always add minced onion to ground turkey to make sure that they stay moist in the absence of the fat you would get from ground beef.  This is particularly important when you are planning to cook and reheat the meat like with these sausages or the chicken meatballs that are also in the freezer.