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Minced lamb and pine nut sausages

Georges Laurier from Cook Like a chef
Irresistible home-made lamb bangers from Georges Laurier, deliciously flavoured with mint

Minced lamb and pine nut sausages

Method

1. Put the lamb, pork, pine nuts, onion, garlic, mint and parsley in a large bowl. Season generously with salt and white pepper and stir well until evenly mixed.

2. Fill the sausage casings with the mixture, using the sausage attachment of a standing mixer. Leave to rest in the fridge for 2 hours before cooking.

3. Put the sausages in a large heavy-based saucepan with enough hot stock to cover. Cook at a slow simmer for about 15 minutes. Remove from the heat and leave to stand for another 15 minutes before removing from the liquid.

4. Serve with couscous and mint yoghurt.

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Serves: 4

Prep: 30 min, plus chilling and resting
Cook: 15 min

Ingredients
500g Lamb, minced
250g pork, minced
50g Pine kernels, toasted
1 large sweet onion, such as Vidalia, finely chopped
2 garlic clove, finely chopped
2 tbsp fresh Mint, chopped
1 tbsp Parsley, chopped
sausage casings
hot stock
Salt, and freshly ground white pepper