Maqaneq is a type of sausage that is common on the hot meze table. The taste varies according to the butcher who has prepared them. However, if you feel ambitious, you can make them from scratch.
MAKES: 35 PIECES
INGREDIENTS:
- 18 ounces (500 g) lean beef
- 18 ounces (500 g) lamb brisket
- 18 ounces (500 g) lamb fat
- 1 tablespoon cinnamon
- 1 tablespoon paprika
- 1 tablespoon ground ginger
- 2 teaspoons ground cloves
- 1 teaspoon ground nutmeg
- 2 teaspoons mahlab (optional)
- 1 tablespoon cayenne pepper
- Chopped fresh coriander, according to taste
- Pine nuts, according to taste
- Any white or red wine, or brandy
- 3 lamb sausage casings
INSTRUCTIONS:
- Finely grind the lean beef, lamb brisket, and lamb fat together using a meat grinder or food processor.
- Season the ground meat mixture with cinnamon, paprika, ground ginger, ground cloves, ground nutmeg, and mahlab (if using). Add chopped fresh coriander and pine nuts to the mixture. Mix well to ensure the spices and ingredients are evenly distributed. Optionally, you can add a small amount of white or red wine, or brandy for additional flavor.
- Prepare the lamb sausage casings by threading them onto a sausage stuffing horn.
- Fill the casings with the sausage batter, using a sausage stuffer or by pushing the mixture into the casings using your hands or a spoon. Fill the casings until they are full but not overly tight.
- Twist the filled casings at regular intervals to create individual sausages of desired length.
- Hang the sausages in a cool, dry place overnight to allow them to dry and develop flavor. Alternatively, you can refrigerate them for a few hours to firm up.
- The next day, you can sauté or grill the sausages until they are cooked through and browned on the outside.
- Serve the sausages hot as a delicious and flavorful meat dish.
