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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
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 426 | |
| Calories from Fat 309 | 73% |
| Total Fat 34.69g | 43% |
| Saturated Fat 12.6g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 78mg | 3% |
| Potassium 420mg | 12% |
| Total Carbs 6.75g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.84g | 3% |
| Protein 21.89g | 35% |
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