| Ingredient | Quantity(grams) |
|---|---|
| Beef | 600 |
| Lamb | 400 |
| Apple vinegar | 20 |
| White wine | 20 |
| Salt | 15 |
| Pinoli | 15 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#1 | 2.5 |
| Ground chilli pepper | 2 |
| Ground nutmeg | 1 |
| Cumin | 1 |
| Powdered ginger | 1 |
| Cinnamon | 0.5 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Lebanese Makanek Sausage
- Grind the meat using a 6mm disc;
- Mix all the seasonings with the wine and vinegar, except the pine nuts;
- Mix the meats, seasonings, pine nuts, salt and curing salt #1, except the antioxidant;
- Add the antioxidant and mix;
- Let it rest for 12 hours in a refrigerated environment;
- Stuff into 26mm natural sheep casings in 15cm links;
- Let it rest for 12 hours in a refrigerated environment;
- Consume within 48 hours.
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