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Ground Lamb And Pine Nut Sausages Recipe

by Global Cookbook

Ingredients

1 lb grnd lamb 1 ounce grnd pork 1 3/4 ounce roasted pine nuts

1 x vidalia onion, finely, minced 2 x cloves finely minced garlic 2 Tbsp. minced fresh mint or possibly 1 tbsp dry mint white pepper salt sausage, casing court bouillon, for cooking

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl mix the grnd meats, the onions, the garlic, the parsley, the pine nuts, the salt, the pepper and the mint.
3. Using a kitchen mixer with the sausage attachment, form the sausages. Let rest in the refrigerator for two hrs before cooking.
4. Put the court bouillon to heat in a large saucepan over a medium heat. Once boiling, reduce the heat and drop the sausages in to cook at a slow simmer for about fifteen min. Take the pan off the burner with the sausages still in it and let rest for another fifteen min.
5. Serve the lamb sausages with couscous and mint lowfat yoghurt.

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