A recipe from Nigel Slater.
Ingredients
- 2 banana shallots
- 3 tbsp olive oil
- 500 g merguez sausages
- 10 g parsley
- 20 mint leaves
- 30 g pistachios
- 3 tbsp olive or groundnut oil for frying
- To finish:
- 20 g pistachios
- a handful parsley
- ½ pomegranate , seeds from
- ½ pomegranate , seeds from
Servings:
Instructions
- Peel and finely chop the shallots. Warm the olive oil in a shallow pan over a moderate heat, add the shallots then leave them to cook for 10-15 minutes until soft and turning golden. The occasional stir will ensure even cooking.
- While the shallots soften, remove the skins from the sausages, putting the meat into a mixing bowl. Keep the shallots cooking for a few minutes longer till they turn pale bronze then transfer them to a mixing bowl.
- Chop the parsley, mint leaves and pistachios and stir into the sausage meat, then add the shallots and combine. Form the mixture into 12 balls, setting them on a small tray as you go. Refrigerate for at least 30 minutes.
- Warm a shallow layer of oil in a sauté pan then add the balls and fry till nicely browned, turning them occasionally so they colour evenly.
- While they cook, roughly chop the pistachios and the parsley leaves. When the meatballs are dark and glossy, remove from the pan, place on a serving dish then finish with a scattering of the chopped nuts, herbs and pomegranate seeds.
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