Method
Combine everything in a bowl and season with sea salt. Shape into 8 small, fat sausage shapes and leave for 30 minutes in the fridge - but up to 24 hours is best.
Heat the barbecue, rub a little oil over the sausages and cook for 10 minutes, turning once until browned all over. Serve with lemon wedges and spiced mint yogurt (see above).
Ingredients
- 500g (1lb 2oz) lamb mince
- 2tsp ground cumin
- 2 garlic cloves, crushed
- 1tsp fennel seeds
- 2½tsp smoked paprika
- 1tsp ground coriander
- 2-3tsp harissa paste (to taste)
- 1 heaped tsp dried thyme
- lemon wedges, to serve
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