Ingredients
- 500g minced lamb (20 per cent fat)
- 4 spring onions, thinly sliced from root to tip
- 1 heaped tbs dried wild oregano
- 2 tbs dried barberries
- 2 tsp pul biber chilli flakes
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 2 garlic cloves crushed
- 50g pine nuts
- Half tsp bicarbonate of soda
- Maldon sea salt flakes and freshly ground black pepper
- To serve (optional): 2 mini baguettes, sliced pickled cucumber, thinly sliced spring onions, sprigs of dill, mixed salad leaves, Greek yogurt with harissa
1. Preheat your oven to its highest setting. Line a baking tray with baking paper.
2. Put all the ingredients into a mixing bowl with a generous amount of salt and pepper and, using your hands,
work them together really well for a couple of minutes until you have an evenly combined paste.
3. Divide the meat mixture into 8 portions (to be as precise as possible, you can weigh the mixture, then divide it)
and shape each into an even-shaped sausage about 9–10cm long.
4. Place on the lined tray and bake for 12–14 minutes, depending on how hot your oven is, until browned on top.
Serve in baguettes with extra fillings of your choice, or on their own with rice.
