Lamb and pine nut sausages

by

On a whim, I bought a pound from the butcher last week, but they languished in the meat drawer. Today I lightly browned them in a bit of olive oil, then braised in 1/2 a bottle of red wine. About an hour, covered, in a 300 F oven. Served with corkscrew pasta tossed with olive oil, chopped basil, and a little grated parmesan. A++, would eat this again.

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One Response to “Lamb and pine nut sausages”

  1. Kate Says:

    “Braised in 1/2 a bottle of red wine.” You got me.

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