Lamb sausages in tomato sauce
Photo by Tam West
|5 Tbsp||Olive oil|
|1||Leek, white part only, washed and diced|
|½||Onion, finely chopped|
|2 cloves||Garlic, crushed|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|¼ cup||Breadcrumbs, fresh|
|½ cup||Red wine, or beef stock|
|500 g||Lamb mince|
|1 Tbsp||Chopped parsley|
|¼ cup||Flour, for coating|
|2 cans||Chopped tomatoes, in juice, 400g each|
- 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.
- 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.
- Using wet hands, divide mixture and shape into even, oval-shaped sausages (about 5cm x 2cm), then roll in flour.
- 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.
- 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.
- Serve with pappardelle or a root vegetable mash.