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lebanese sausages

June 17, 2019

1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon sweet paprika
1 teaspoon nutmeg
1 teaspoon ground black pepper
1 teaspoon ground cloves
1 teaspoon ground mahleb (I substituted star anise ground coarsely in a mortar and pestle)
~2.5 T red wine
1 lb minced pork, lamb, and/or beef (any combination is fine)
2 cloves crushed or minced garlic
~2.5 T lard, bacon grease, or duck fat
~1.5 T pinenuts
sea salt
Aleppo chili or other chili flakes, to taste

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Mash up ingredients. Don’t overmix, or it’ll be crumbly. Let the flavors meld together for about 24 hours. Form into kebabs or patties, or if you want sausage crumbles, break it up in the pan. I love these fried in cast iron. You can bake them, though, or even grill them!

I substituted pork, but I think these would be great with chicken, too (maybe just add a bit more lard, since chicken can be leaner than pork.)

recipe adapted from nine.co.au

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Possibly my favorite homemade sausage, although I also adore maple breakfast sausages and spicy homemade chorizo! The clove and anise meld into something special. I don’t usually have pine nuts in the house, but I did this time, and they were absolutely incredible in this sausage. I cut the pine nuts a bit, from 2.5T to 2T,

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