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These are delicious little minced sausages threaded on to skewers.



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.



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