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Mediterranean · Main
Lamb and Pine Nut Sausage
Coarse-fine ground lamb shoulder and a little pork, seasoned with thyme, oregano, garlic and toasted pine nuts, bound with chilled red wine, then crumbed, pan-fried and finished in the oven as juicy patties.
- YieldServes 4
- Hands-on1 h 50 min
- Total2 h 44 min
- Difficulty
Ingredients
- 300 gboneless lamb shoulder, cleaned of fat and sinew, cut into 3 cm cubes
- 40 gboneless pork, 80/20, cleaned, cut into 3 cm cubes
- ¼ tspground white pepper
- ½ clovegarlic, mashed
- 5 gkosher salt
- ¼ tspdried thyme
- ¼ tspdried oregano
- 20 gpine nuts, toasted
- 15 mlred wine, chilled
- 7½ mlice-cold water
To finish
- to tastefresh white bread crumbs, as needed
- to tasteneutral oil, for pan-frying, as needed
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