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Lebanese Makaneh Sausages

Spicy lebanese sausages with beef, lamb and pine nuts stuffing

Lebanese Makaneh Sausages

(Aslo spelt as Makanek)


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


  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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