Print
Email
Add a photoServings: 4
Ingredients
- 1 lb grnd lamb
- 1 ounce grnd pork
- 1Â 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
- Â Â white pepper
- Â Â salt
- Â Â sausage, casing
- Â Â court bouillon, for cooking
Directions
- Preheat oven to 350 degrees Fahrenheit.
- 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.
- Using a kitchen mixer with the sausage attachment, form the sausages. Let rest in the refrigerator for two hrs before cooking.
- 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.
- Serve the lamb sausages with couscous and mint lowfat yoghurt.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 414 | |
| Calories from Fat 308 | 74% |
| Total Fat 34.66g | 43% |
| Saturated Fat 12.6g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 75mg | 3% |
| Potassium 374mg | 11% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.91g | 1% |
| Protein 21.58g | 35% |
