- Serves: 4-6
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus 1 hr chilling
- Effort: medium
- 1 tbsp vegetable oil
- 1 large onion, finely diced
- 1 head garlic, blanched and pureed
- 500 g minced lamb
- 100 g rashers of smoked streaky bacon, minced
- 1 bunch of flat leaf parsley, chopped
- 1 tsp dried red chilli flakes
- 1 tsp ground cumin
- 1 tsp grated lemon zest
- 1 tsp ground coriander
- 1/3 tsp turmeric
- 100 ml white wine
- black pepper
- 2 thick slices white bread, turned into breadcrumbs
- 100 g pig's caul fat, soaked
For the ewe's milk yogurt and lovage sauce
- 300 ml ewe's milk yogurt
- 2 lovage, stems leaves picked and shredded
- 100 g feta cheese, crumbled
- black pepper
- 2 tomatoes, skinned, deseeded and finely chopped
- 1/3 cucumber, deseeded and grated
1. Heat the vegetable oil in a frying pan. Add in the onion and garlic and fry, stirring now and then, until softened.
2. In a large mixing bowl, mix together the fried onion mixture with the lamb, bacon, chilli flakes, cumin, lemon zest, coriander, turmeric and white wine. Season with salt and freshly ground pepper.
3. Mix together and work well with your hands until the mix becomes stiff and the liquids have been absorbed.
4. Cut the caul fat into eight rectangles and divide the lamb sausage mix between the fat. Roll into sausages, secure each on a skewer and chill for an hour.
5. Meanwhile, make the ewe's milk yogurt sauce. In a food processor, whiz the yogurt, lovage and feta until smooth.
6. Tip into a serving bowl, season to taste with salt and freshly ground pepper and sprinkle with chopped tomato and grated cucumber, to garnish.
7. Preheat a barbecue or grill. Grill the sausages for 6-8 minutes, turning carefully.
8. Serve the freshly cooked sausages with the yogurt sauce.
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