Ordor Sosis (اردور سوسیس) — Persian-Style Creamy Sausage & Chicken Spread

• 250 gBeef or chicken sausage, halal (cut into 5 mm dice)
• 250 gGround chicken (93–97% lean preferred)
• 15 mlNeutral oil (such as sunflower or canola)
• 120 gYellow onion (finely grated or minced)
• 6 gGarlic (finely grated (about 2 cloves))
• 5 gFine salt (plus more to taste)
• 1 tspBlack pepper (freshly ground)
• 180 gMayonnaise (full-fat for best texture)
• 20 gPrepared mustard (Dijon-style or mild yellow; adjust to taste)
• 30 mlLemon juice (freshly squeezed)
• 120 gDill pickles (finely chopped, then squeezed dry)
• 10 mlPickle brine (optional, for extra tang)

Instructions

1. 1

   Prepare the mix-ins: finely chop the pickles, then press them in a sieve or squeeze in a clean towel for 30–60 seconds to remove excess moisture. This prevents a watery spread. Measure the mayonnaise, mustard, and lemon juice into a bowl, cover, and refrigerate while you cook the meats.

2. 2

   Cook the sausage: heat a large skillet over medium heat for 2 minutes, then add the oil and diced sausage. Sauté 4–6 minutes, stirring often, until lightly browned and some fat renders. Transfer the sausage to a plate, leaving the flavorful drippings in the pan for the chicken.

3. 3

   Cook the chicken and aromatics: add the onion to the same skillet and cook 3 minutes over medium heat until softened. Add the garlic and cook 30 seconds. Add ground chicken, salt, and black pepper; break it up and cook 6–8 minutes until no pink remains and the pan looks mostly dry.

4. 4

   Cool for a creamy texture: spread the cooked chicken mixture on a plate and let it cool 10 minutes at room temperature, then refrigerate 15 minutes. Cooling is important—mixing hot meat into mayonnaise can cause separation and a greasy mouthfeel.

5. 5

   Make the base: whisk mayonnaise, prepared mustard, and lemon juice until smooth (about 20 seconds). Fold in the squeezed chopped pickles. If you want a sharper, party-style tang, add the pickle brine 1 teaspoon at a time, tasting after each addition.

6. 6

   Combine and set: fold the cooled chicken and browned sausage into the creamy base until evenly coated. Cover and chill at least 30 minutes (or up to 24 hours) to let flavors meld and the spread thicken. Taste and adjust with up to 1 g more salt or extra lemon juice.