| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food from , Ew |
1 |
servings |
INGREDIENTS
| 2 |
kg |
Minced pork; (2lb 4oz) |
| 175 |
g |
Onion; finely chopped |
|
|
; (6oz) |
| 85 |
g |
Flat leaf parsley; chopped (3oz) |
| 1 |
ts |
Ground cinnamon |
| 1 |
tb |
Ground black pepper |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Salt |
| 300 |
g |
Lamb fat -stomach linings; (10 1/2oz) |
INSTRUCTIONS
OPTIONAL
Place the pork in a large bowl then add the other ingredients and mix to
combine. If using, lay the lamb fat out on a chopping board and cut into
pieces 13x13cm (5x5 inch).
Take a small handful of the pork mixture and squeeze in the palm of your
hand to form a small sausage. Place the sausage on a piece of the lamb fat
and roll up, turning the ends in to enclose totally. Repeat with the
remaining pork mixture and lamb fat.
Cook for 15 minutes over charcoal or on a bbq turning occasionally.
Alternatively roll the sausages in a little olive oil and cook on a bbq or
bake in the oven for 15 minutes at 200°C/400°F/gas mark 6.
Serve with a generous squeeze of lemon juice and a salad of chopped tomato,
cucumber, onion and parsley.
Converted by MC_Buster.
Per serving: 90 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g
Protein; 20g Carbohydrate; 0mg Cholesterol; 2143mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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