Ingredients
• 600g lamb mince
• 1 red onion, coarsely grated
• 2 cloves garlic, crushed
• 1 egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1 Tbsp fresh oregano leaves, finely chopped
• 1 Tbsp mint leaves, finely chopped
• 40g pine nuts, toasted
• 100g feta, crumbled
• Sea-salt flakes and freshly ground black pepper, to season
• 500g tomato passata sauce
• 2 Tbsp extra virgin olive oil
• Extra oregano leaves, to serve
• Extra olive oil, to serve
Method
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Preheat oven to 200C. Put mince, onion, garlic, egg, breadcrumbs, oregano, mint, 1/2 of the pine nuts and 1/2 of the feta into a large bowl. Use hands to combine. Season with salt and pepper.
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Roll 1/3 cup of mixture into a sausage shape and set aside on a prepared tray. Repeat to make 10 sausages.
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Spoon tomato passata sauce into a 28 x 18cm ovenproof dish.
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Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning often, for 10 minutes or until light golden and almost cooked through. Arrange sausages in passata in a single layer. Scatter remaining feta on top, then bake for 10 minutes or until cooked through.
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Serve sausages scattered with remaining pine nuts, extra oregano leaves and drizzled with extra olive oil.
