They are very moist and have a great taste especially the garlic and rosemary. Take care not to add too much carrot as this will make them too moist and they will fall apart.
If this happens you can add some more bread crumbs when you are mixing in the bowl. They are basic to prepare but taste so good.
600 grams lean New Zealand lamb mince
½ onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs (Tastes Divine Plain Coating)
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped rosemary
2 tablespoons grated carrot
1 tablespoon fresh chopped basil
Sea salt and freshly milled black pepper to taste
2 -3 tablespoons olive oil
100 grams taste cheese, grated finely (optional)
Gluten Free flour to coat for cooking
1 tablespoon finely chopped smoky bacon
(This gives the rissoles a slightly smoky flavour) (Optional)
In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. Do not over mix.
Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball in half. Mould the two halves into balls and halve each again twice more.
Mold each meatball into sausage shapes and wrap each in some cling film and seal. In a large deep bottomed pot bring the water to a simmer and place the wrapped sausages in the water and poach for about 5 min.
Remove from the water and let cool. This simmering has par boiled the sausages. You can now coat then as you would normally coat something and grill, BBQ or fry off to complete cooking.