Combine all ingredients except the olive oil and the three optional items in a large bowl and mix well. If making sausages, use the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make eight 4-inch links. Or shape into eight 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or into 8 patties. Preheat grill or broiler. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil 3 to 4 minutes on each side until cooked through. For lozenges, brush with oil and cook 3 to 4 minutes on each side. For patties, brush with oil and grill 4 to 5 minutes on each side or saute over high heat. If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling. Makes 4 servings. This recipe was adapted from "The Mediterranean Kitchen" by Joyce Goldstein Star-Tribune Newspaper of the Twin Cities Mpls.-St. Paul, June 27, 1990
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (33%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 13.5mg||0 %|
|Potassium 371.1mg||10 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 4.6g|
|Protein 2.5g||4 %|
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Calories per serving: 52
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