These are delicious little minced sausages threaded on to skewers.
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course
First the meats should be put through the finest blade of a mincer or chopped finely in a food processor. Then place them in a mixing bowl along with the garlic, paprika, a pinch of cayenne and a good seasoning of salt and pepper. Stir in the chopped mint and mix thoroughly to amalgamate everything.
If possible, leave the mixture in a cool place for a while to allow the flavours to develop, then mould the mixture into about nine little sausage shapes, about 2 inches (5 cm) in length. Thread these on to skewers – the flat kind is best – and cook over hot charcoal or under a pre-heated grill for 10-20 minutes, turning them frequently.
Serve them with the yoghurt sauce, made by simply combining all the sauce ingredients in a bowl with salt and freshly milled black pepper to taste.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Roasted Mediterranean Vegetable Lasagne
- Chilled Spanish Gazpacho
- Chicken with Sherry Vinegar and Tarragon Sauce
Delia's Flavours of Italy
Substituting lamb leg for shoulder
24 Apr 2014 16:54
24 Apr 2014 16:53
|Food and travel||
03 Feb 2014 19:58
19 Apr 2014 11:23
|Can Anyone Help?||
24 Apr 2014 16:28
01 Apr 2014 23:34
21 Apr 2014 15:55
and so is Winter!!
22 Mar 2014 08:28