Making sausages at home is often hindered by the lack of a machine or the lack of skins – or both. However you can knock this variety up as easily as you would a few patties. Be sure to keep the mince chilled for best results.
- 500 g minced beef
- 500 g minced pork
- 500 g minced lamb
- 2 egg whites
- 5 garlic cloves, crushed
- 3 tsp dried thyme, ground
- 3 tsp dried mint, ground
- 3 tsp dried oregano, ground
- flatbreads, diced tomato salad, natural yoghurt and mint leaves, to serve.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
Place all the ingredients in a large bowl with 1 tbsp salt and ½ tsp pepper and mix together with your hands until mixture becomes sticky. Cover and refrigerate for 30 minutes.
Preheat a barbecue or chargrill pan to hot. Using your hands, shape the mince mixture into 10 cm-long sausages, about 3cm-wide. Working in batches if necessary, chargrill or barbecue the sausages, turning occasionally, for 6 minutes or until cooked through.
Serve with flatbreads, diced tomato salad, some natural yoghurt and a little bit of freshly torn mint, if desired.
Photography Alan Benson
As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.