• 30 min
• 4 serving

Ingredients

500 g of lamb sausage
4 tablespoons of Andorinha Olive Oil
200 ml of plain yoghurt
zest of 1 lime
Salt and freshly ground black pepper
15 fresh mint leaves
1/2 lime to serve

METHOD

Wash and dry the mint leaves thoroughly. Cut them into thin strips or finely chop.

In a small bowl, add the yogurt, 2 tablespoons of Andorinha Olive Oil, lemon zest, the mint and season with salt and pepper. Put it in the fridge.

Heat up a small pot of water. When it starts to boil, put the sausage and let it boil for 4 minutes. Drain the water and, on a chopping board, cut the sausage into medium slices, diagonally.

Bring a frying pan to medium heat. As it gets hot, drizzle with the remaining Andorinha Olive Oil and add the sausage slices to brown on both sides.

To wrap it up, add half a lime with the cut face down to brown for 30 seconds. Turn off the heat. Serve the sausages with the lime and the yogurt and mint sauce.