Lamb sausages in tomato sauce

The New Zealand Herald - Bite - - Food Fyi -

5 Tbsp olive oil

1 leek, white part only, washed and diced ½ onion, finely chopped

2 cloves crushed gar­lic

1 tsp ground cumin

1 tsp ground co­rian­der

¼ tsp all­spice

¼ cup fresh bread­crumbs ½ cup red wine, or beef stock

500g lamb mince Zest of 1 orange

1 Tbsp chopped pars­ley

¼ cup flour, for coat­ing

2 x 400g cans chopped toma­toes in juice

1 pinch su­gar

1 Heat a large fry­ing pan over a low heat and add 2 ta­ble­spoons of the oil. Add the leek and onion and cook un­til soft, about 10 min­utes. Add the gar­lic and spices and cook un­til aro­matic, about 30 sec­onds. Trans­fer to a large bowl and leave to cool.

2 Mix to­gether bread­crumbs and ¼ cup red wine or stock. Add to leek mix­ture with the lamb mince, orange zest and chopped pars­ley. Sea­son with salt and freshly ground black pepper and mix well.

3 Us­ing wet hands, di­vide mix­ture and shape into even, oval-shaped sausages (about 5cm x 2cm), then roll in flour.

4 Add 2 ta­ble­spoons oil to the fry­ing pan and place over a medium-high heat and cook sausages on all sides un­til browned, 10 min­utes. Trans­fer to a plate. Wipe fry­ing pan out with kitchen paper.

5 Add remaining 1 ta­ble­spoon oil to the fry­ing pan. Add toma­toes, remaining red wine, su­gar and sea­son. Bring up to the boil, re­duce heat to a gentle sim­mer and re­turn sausages to the fry­ing pan. Cover and cook un­til sausages are cooked in the cen­tre, 15-20 min­utes. Check by cut­ting one in half. If sauce looks a lit­tle dry add boil­ing wa­ter to thin or some ex­tra stock.

6 Serve with pap­pardelle or a root veg­etable mash.

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