Serves 1
Directions
- 1Combine the meat and diced fat in a bowl, or grate the fat using a grater.
- 2Add all of the spices into the bowl and mix well.
- 3Place the mixture into the sausage stuffer.
- 4Slide the collagen casing onto the nozzle.
- 5Fill the collagen casing with the mixture.
- 6Before the end, stop filling, to allow room for tying.
- 7Shape the sausage by twisting sections.
- 8Tie each end of the sausage.
- 9Place the sausages in the refrigerator for at least two hours.
- 10Grill the sausages.
- 11Serve the sausages with parsley, tahini, matbucha, sweet cabbage salad, and pita.
Ingredients
- 1 kilo ground number 10 beef neck
- 1 kilo ground number 2 beef ribs
- 200 grams lamb fat
- 1 tablespoon coriander seeds
- 1 heaping teaspoon crystal garlic
- 1 teaspoon cumin
- 1 heaping tablespoon sweet paprika
- 1 tablespoon ground black pepper
- 2 tablespoons salt
- 1 heaping tablespoon pilpel tzhuma or harissa
- collagen sleeve for sausages
Equipment
mortar and pestlesausage stuffer
Tips
- For a milder sausage, use ground number 2 beef instead of ground number 10 beef.
- For spicier sausage, add chili.
- For a redder sausage, double the pilpel tzhuma or harissa.
- For an anise flavor, add one teaspoon of fennel seeds.
- Leave sausages in the refrigerator for a minimum of 2 hours or up to 12 hours before cooking.
- To freeze, leave sausages in the refrigerator for 2 hours before placing in freezer for up to six months.
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