Two versions of a skinless lamb sausage. They can also be made with skins or as kofte kebabs.

The hot version can be served with tzatziki, warm pitta bread and grilled aubergine. Tzatziki is a Greek dip. To make Tzatziki combine a tub of Greek yoghurt, half a chopped cucumber, a chopped clove of garlic, and the juice of a lemon with salt and pepper to taste.

Try the mint and spring onion version with leeks (stewed in butter and a lttle stock) and mashed potatoes.

Ingredients:-

• 500 g boneless lamb from either leg or shoulder (allow 750 g if you buy lamb on the bone)
• 125 g pork fat
• 50 g white breadcrumbs
• 1 egg
• Seasoning
• Either:
• 1 - 2 green chillies, seeded and finely chopped
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 1 teaspoon of salt
• Black pepper
• Or
• 2 tablespoons mint, finely chopped
• 1/2 bunch spring onions, finely chopped
• 1 teaspoon of salt
• Black pepper