Things You'll Need:
- 4 large eggs
- 2 to 3 cups chicken broth
- 1/3 cup lemon juice
- 1 tbsp. cornstarch
- 2 lbs. bulk sweet Italian sausage
- 2 large onions, grated
- 5 small seeded cherry peppers
- 1/2 cup minced dill
- 1/4 cup minced parsley
- 1/2 cup long grain rice
- 2 tbsp. minced mint
- Salt and pepper
- 2 lb. jar grape leaves
- 2 to 3 qt. chicken broth
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Step 1
Separate 2 of the eggs. Reserve both the whites and yolks in separate bowls. Bring chicken broth to simmer in a small saucepan.
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Step 2
Combine the remaining 2 whole eggs, egg yolks, lemon juice and cornstarch in a mixing bowl. Slowly pour a few tablespoons of the hot chicken broth into the egg-lemon juice mixture, whisking continually. Continue to do this until all the broth has been added to the mixture.
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Step 3
Pour the mixture back into the saucepan and continue to stir over low heat until the sauce thickens. Turn off the heat and set the lemon sauce aside.
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Step 4
Combine the sausage, onions, cherry peppers, dill, parsley, rice, egg whites, mint, salt and pepper in a large bowl. Cover with plastic wrap and let rest about 20 minutes.
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Step 5
Rinse the grape leaves under cold water and allow them to drain in a colander. Separate the leaves if necessary. Use 4 leaves to cover the bottom of a saucepan.
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Step 6
Stuff the leaves by placing 1 tsp. of the sausage-rice mixture at the base of each. Fold over once, and then fold in slides and roll up. Place the stuffed leaves closely together in the saucepan. Continue to stuff until all the leaves have been used.
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Step 7
Pour just enough broth over the leaves in the saucepan to almost reach the surface. Cover the saucepan and cook the dolmades at a slow simmer for 1 hour. Transfer rolls to a serving platter and pour the reserved lemon sauce over them.
