French · Dinner
Grilled Sausages with Mustard (Low-Chol)
Lean lamb sausage links grilled over direct heat, finished with a sharp Dijon and wholegrain mustard sauce made with labneh. Served with grilled leeks and fresh parsley on a warm plate, the mustard's tang balances the meat while char adds smoky depth.
$6
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
34.2gProtein
27.5gFat
7.8gCarbs
2.1gSugar
2.1gFiber
845mgSodium
73mgChol
10.8gSat Fat
610mgPotassium
110mgCalcium
3.6mgIron
2.8mcgVitamin B12
8.2mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Mix ground lamb with minced garlic, chopped thyme, salt, and black pepper, then shape into 2 links by hand without packing too tightly.
2
Grill
Place sausage links on preheated medium-high heat for 10–12 minutes, turning every 3 minutes, until charred and juices run clear.
3
Grill
Add leek halves to the grill for the final 5 minutes over medium-high heat, turning once, until cut sides char and edges soften.
4
Finish
Whisk Dijon mustard, wholegrain mustard, and labneh together until smooth and glossy.
5
Rest
Move sausages to a plate and rest 5 minutes.
6
Plate
Arrange sausage links and grilled leek on a warm plate, spoon mustard sauce alongside, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean lamb sausage, formed into 2 links
- 2 tsp2 tsp olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh thyme leaves
- 2 tbsp2 tbsp Dijon mustard
- 2 tsp2 tsp wholegrain mustard
- 4 tbsp60ml labneh
- 11 small leek, halved lengthwise
- 2 tsp2 tsp fresh parsley
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch salt
