No Casing Sausages

Name: No Casing Sausages
Cuisine: South Africa
Ingredients: 5 ml paprika; 1 garlic clove, crushed; pinch of dried mint; ½ cucumber, grated and strained; 3 ml nutmeg; 5 ml dried mint; 100 ml water; salt and freshly ground black pepper; 3 ml cinnamon; 3 ml ground coriander; 350 g natural yoghurt; lemon wedges to serve; 5 ml dried oregano; 500 g lamb mince; 5 ml ground cumin; 2 cloves garlic, minced

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

These handmade, hand-rolled sausages made by you are about sharing. Serve with beetroot relish, tzatziki, olives and braai some pita breads...

Ingredients

Handmade Spiced Lamb Sausages

500 g lamb mince
2 cloves garlic, minced
5

Africa
South Africa
Main course
Gluten-free

Method

Combine all the sausage ingredients together, holding back some water until the moisture is moist but not too sticky. Season to taste, mix well. Wet your hands. Shape into 16 sausages. Braai on an oiled flat plate over medium, direct heat for 3 to 4 minutes until golden and cooked through. Season again, drizzle with olive oil and chopped coriander (optional).

Serve with lemon wedges.