Recipe: Lamb Sausages/kebabs

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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.


  • 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


  • Finely mince the lamb and pork fat together in either a food processor or mincer
  • Combine with the breadcrumbs, egg and seasonings. Fry a small piece to test the seasoning
  • Divide the mixture into 6 - 8 patties, brush with olive oil and grill both sides




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