2 lb leg of lamb, ground once 2 T fresh tarragon, chopped 2 t coriander seed, ground 1 t allspice 2 T red wine 1/4 c pine nuts 1 T salt 1/2 t pepper 5 feet narrow sausage casing 1...
Ingredients:
2 lb leg of lamb, ground once
2 T fresh tarragon, chopped
2 t coriander seed, ground
1 t allspice
2 T red wine
1/4 c pine nuts
1 T salt
1/2 t pepper
5 feet narrow sausage casing
1 butter and olive oil
6 individual pita rounds
1 bunch coriander, chopped
1. To make the sausage meat, combine the first eight ingredients in a large bowl. Mix well with your hands. Using a sausage stuffer or a pastry bag, stuff the casings, twisting every 3 inches.
2. Saute the sausage in a mixture of half butter and half olive oil until brown, turning occasionally. Serve in pita rounds, sprinkled with plenty of chopped coriander. Makes 6 servings.
