Looking for the perfect spring menu to gather a few friends for a meal in your backyard? Start off the appetizers with this refreshing and comforting recipe for Chicken Sausage Dolmas, free of corn and gluten, by Elizabeth Eichhorn of Mary Lee Kitchen!

Dolmas Recipe-59

Chicken Sausage Dolmas
Dolmas are a great snack and can produce quite a lot. Invite some friends over for the rolling process and make a party of it.

Serves 90. Prep time: 70 mins Cook time: 15 mins Total time: 1 hour 25 mins.

1 jar Grape Leaves. (look for a Mediterranean grocery store)
2 C. White Jasmine Rice
2 Free Range. Grass Fed Chicken Sausage
6 Mustard Greens (de-ribbed) chopped, washed well
2 Tbsp. Olive Oil
1 C. Feta Cheese
1 C. Raisins
2 Tbsp. Fresh Mint
3 Minced Garlic Cloves
2 Lemons (juice and zest)
2 Tbsp. water
1 tsp. Sea Salt
2 tsp. all spice (1 for the stuffing, 1 for the water) 1?2 tsp. White Pepper

Place the grape leaves in a bowl and pour boiling hot water over them. Set aside.

Begin by cooking the rice. Follow the instructions on the bag. In a frying pan, heat oil on medium heat. Mince the garlic and chop the sausage in small pieces while waiting for the oil to heat.

Place the garlic in the oil and cook until it’s a tan color. Add the sausage. Place the chopped/washed greens in the sausage. Add spices (salt, pepper, all spice) and the lemon juice and zest from one of the lemons. Add 1 Tbsp. of water.

Place a lid on top to allow the steam to cook the greens. Mix the rice in. Pour into a large bowl and add feta, raisins and mint. Mix.

Remove the small stem of the grape leaf. Rib side up, place a small dollop of the stuffing (don’t overstuff) towards the base of the leaf. Fold both sides in, overlapping them one on top of the other. Roll from the bottom of the leaf towards the top.

Dolmas Recipe-19

Tightly place all the rolled grape leaves in a large pot. Add the other lemon juice, zest, and allspice. Cover with water. Place a heatproof plate or bowl on top (wanting to make sure the dolmas don’t move). Bring to a boil and cook for 15 minutes (since the stuffing was pre-cooked).

Remove the grape leaves from water. Let cool for a while. Enjoy!

Images via Mason Summers

Leave a Reply

Your email address will not be published.