Lamb and rosemary sausages

Makes 10 sausages

Ingredients

500g lamb mince, you could sub for beef, veal, chicken or pork

½ brown onion, peeled

2 cloves of garlic, peeled

Small handful of parsley, you can leave out if you like

3-4 small stems of rosemary leaves taken off the stem, about 2 tbsp or so of leaves

1 tbsp corn flour or other starchy flour such as arrowroot, tapioca, potato or rice flour

Method

Put the onion, garlic and herbs in a food processor until rough chop. Add your mince and flour and pulse until the mince is fine like sausage meat. It will be sticky.  Add ½-1 tsp of pink salt or to taste. Pulse again.

Take out and form into 10 balls, then roll out on a flat board to sausage shape, use your fingers to bring the ends in so the sausage is even and roll so it is nice and smooth. Continue until you have your sausages all done. Place in the fridge until you need them.