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Red Day Lamb Sausages - my new favourite Red day dinner!


Not evil at all
S: 21st12.5lb C: 19st10.5lb G: 16st6lb BMI: 43.3 Loss: 2st2lb(9.79%)
This is a recipe my mum seen on Saturday Kitchen and she adapted it to fit around SW. I made them last night and they were amazing, served with mashed potato and gravy (syns of course) I would’ve had some boiled veggies with them too but hadn’t been to the shops to get any.


Lamb Sausages, makes approx 12, serves 4

On Red/Extra Easy: 3.5 syns per serving, or if using bacon in place of prosciutto just syn the breadcrumbs

500g/1lb 1oz extra lean lamb mince
1 tbsp ground coriander
2 tbsp ground cumin
½ red onion, finely chopped
3 tbsp finely chopped fresh flatleaf parsley
1 red chilli, seeds removed, finely chopped (I used 1 tsp of chilli powder as I had no chillies)
4 tbsp fresh wholemeal breadcrumbs (2 med slices from a 400g loaf blitzed in a food processor gives you 4tbsp, which is 8 syns or you could use part of your B choice)
1 egg, beaten
salt and freshly ground black pepper
12 prosciutto slices (this would be 6 syns, but I used bacon instead which is free!)

Preheat the oven to 190C/375F/Gas 5. Spray baking tray with Frylight.

Place the lamb mince in a large bowl and break it up using a fork. Add the ground coriander, cumin, onion, parsley, chilli and breadcrumbs and stir. Add the egg, season, to taste, with salt and freshly ground black pepper and mix until well combined.

Divide the mixture in 12 portions, shape each portion into a sausage using your hands, then wrap in a slice of prosciutto. Place the sausages onto the prepared baking tray and bake for 20-25 minutes, or until golden-brown and cooked though.
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