Middle Eastern sausage patties with tomato-pistachio relish

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Middle Eastern sausage patties with tomato-pistachio relish

Middle Eastern sausage patties with tomato-pistachio relish

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 650 Calories/Serving

30 Minutes

These easy patties have wonderfully complex flavor, seasoned partly with baharat, a classic Middle Eastern blend of paprika, coriander, and cumin. We love the contrast of the warming spices against the cooling relish with tangy preserved lemon and fresh mint.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 14 ounces cauliflower
  • 1 red onion
  • Fresh dill
  • 1 ounce pistachios
  • 5 ounces ground lamb
  • 5 ounces ground beef
  • Sausage spice blend (baharat - garlic powder - salt)
  • ¼ pound cherry tomatoes
  • 1½ ounces Castelvetrano olives
  • Preserved lemon peel
  • Fresh mint

Nutrition per serving

Calories 650, Total Fat 44g (56% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 1000mg (43% DV), Total Carb. 29g (11% DV), Fiber 9g (32% DV), Protein 40g
Contains: Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the cauliflower and red onion

Heat the oven to 400°F.
  • Cut the cauliflower into florets.
  • Peel the red onion and cut crosswise into ¼-inch-thick rounds; separate the rounds into rings.
  • Coarsely chop the dill.
Spread the cauliflower florets and red onion rings on a sheet pan. Drizzle with ½ to 1 tablespoon oil, season generously with salt and pepper, and toss to coat. Roast until the vegetables are soft and beginning to caramelize, 14 to 16 minutes. Toss with the dill. While the vegetables roast, toast the pistachios and start sausages.


Toast the pistachios

Spread the pistachios on a sheet pan; toast in the oven until fragrant and beginning to brown, 5 to 6 minutes. Transfer to a plate to cool. While the pistachios toast, start the sausages.


Prep the sausage patties

  • Drain the ground lamb and beef on a paper-towel-lined plate.
In a bowl, combine the meats with the sausage spice blend and season with salt and pepper. Using your hands, mix until just blended, then shape into 4 patties.


Cook the sausage patties

In a frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the patties and cook until well-browned and cooked through, 5 to 6 minutes per side. Transfer to a plate to rest. While the patties cook, prepare the relish.


Make the relish

  • Cut the cherry tomatoes in half.
  • Coarsely chop the olives.
  • Finely chop the preserved lemon peel.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a bowl, combine the tomatoes, olives, preserved lemon, mint, pistachios, and 1 tablespoon oil. Stir well, and season to taste with salt and pepper.


Transfer the sausage patties to serving plates. Top with the relish and serve the roasted vegetables alongside.