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
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Fried Halloumi Cheese with Lime and Caper Vinaigrette
Flavours of France plus win Le Creuset cookware
09 Dec 2013 18:21
06 Dec 2013 12:44
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
Gf boeuf en croute
09 Dec 2013 18:25
06 Dec 2013 09:54
08 Dec 2013 21:59
05 Dec 2013 16:54