Gyros

The recipe is an adaptation of Alton Brown's from the Food Network

Ingredients
1 medium onion, minced or shredded
1 pounds ground lamb
1 pound ground beef or bison
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon fresh ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce
 

Preparation

Process the onions in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, beef, bison, garlic, marjoram, oregano, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. Might need to do it in a couple of batches.

Put mixture in a loaf pan and press in place with the back of a spoon to get all the air bubbles out. Cover meat with plastic wrap and place a foiled brick on meat and refrigerate for 30 minutes or over night.
Preheat the oven to 325 degrees F.

Take the brick and plastic off the meat loaf and place the loaf pan into a water bath by setting the loaf pan into a cake pan and filling half way with water. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

Tip: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more

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