Lamburger Mixed Grill

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 lamb kidneys
  • 6 small pork sausages
  • 1 medium onion, chopped

Method

  1. Trim the kidneys and split them into halves.

  2. Cook the sausages until almost done. Drain them and discard all but one tablespoon of the fat. Sauté the onion in the fat remaining in the pan until tender.

  3. In a bowl mix the onion with the lamb, parsley, one teaspoon of the salt and the pepper. Shape into six oval patties. Place patties a