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Lebanese Makaneh Sausages

Spicy lebanese sausages with beef, lamb and pine nuts stuffing

Lebanese Makaneh Sausages

(Aslo spelt as Makanek)

Ingredients:

Aprox. 1.5 Meters of Chitterlings (Lamb Small Intestines)
400g of Ground Beef
100g of Fatty Ground Lamb
1/4 Cup of Pine Nuts
1/4 Tsp Ground Coriander
3 Cloves Garlic, finely minced
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Cumin
1/4 Tsp Black Pepper
1/4 Tsp Cayenne Pepper Powder
1/8 Tsp Ground Cloves
1/4 Tsp Ground Fenugreek
3/4 Tsp of Salt
1/2 Tblsp White Vinegar
1/2 Tblsp Lemon Juice
1/2 cup of Water

Method:

  1. First prepare the chitterlings, wash and clean thoroughly by opening and running cold water through then set aside.
  2. Place the beef, lamb, pine nuts and spices into a food processor and process until the meat is very finely ground and the spices and pine nuts are well blended.
  3. Place meat mixture into a large bowl then add the vinegar, lemon juice and water. Knead mixture for 2-3 minutes.
  4. Tie one end of the chitterlings with cotton thread then fill with the stuffing mixture, shape into sausages, twist about every 10cm.
  5. Refrigerate for 1-2 hour to become cold.
  6. Cuts sausages at twists.
  7. Cook the sausages, can either be grilled or fried, serve hot.







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