Name: Feta-stuffed sausages with tabouli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup burghul (cracked wheat); 250 gram cherry tomatoes, quartered; 1 cup finely chopped flatleaf parsley; 1/2 cup finely chopped mint; 2 tablespoon extra virgin olive oil; 1 1/2 tablespoon lemon juice; 4 thin lamb sausages; 80 gram feta, cut into small pieces

Feta-stuffed sausages with tabouli

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1/2 cup burghul (cracked wheat)

250 gram cherry tomatoes, quartered

1 cup finely chopped flatleaf parsley

1/2 cup finely chopped mint

2 tablespoon extra virgin olive oil

1 1/2 tablespoon lemon juice

4 thin lamb sausages

80 gram feta, cut into small pieces

Method

1.Place burghul in a medium heatproof bowl. Add 1 cup boiling water; cover with plastic food wrap. Stand 15 minutes to soak; drain. Rinse under cold running water; drain.

2.Transfer to a clean tea towel; twist tightly to wring any excess water from burghul. Return to bowl.

3.Add tomato, parsley, mint, oil and juice to burghul. Stir gently to combine; season.

4.Meanwhile, using a small serrated knife, cut small slits along both sides of each sausage. Insert small pieces of feta into each slit.

5.Preheat a large char-grill pan or barbecue plate over moderately high heat.

6.Add sausages; cook, turning only once, 8-10 minutes, or until browned and cooked. Serve sausages with tabouli.

If feta pops out during cooking, push back into place when serving.
Note

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