Thursday, January 10, 2008

Lebanese Spiced Sausages

Sorry about the awful picture, they disappeared too quickly for me to get a good shot.

500g lamb mince
2tsp ground coriander
1tsp ground cinnamon
1tsp ground ginger
1tsp ground cumin
½ tsp freshly ground black pepper
½ tsp allspice
¼ tsp white pepper
good pinch of freshly grated nutmeg
5-6 cloves
¾ tsp salt
1 garlic clove
½ - 1 tbsp cider vinegar
15-30g pine nuts
2tbsp extra virgin olive oil
2tbsp lemon juice
Juice of 1-2 clementines, or 1 tsp pomegranate syrup (optional)

Place the mince in a mixing bowl with the first eight spices. Grind the cloves well with the salt, then add the garlic and mince thoroughly until the mixture is very fine. Add to the meat mixture in the bowl, then add the vinegar. Knead well for about 5 min. Add the pine nuts and mix well. Refrigerate for 16-20 hours.
Shape the meat mixture into short finger-like sausages. Saute for 1 min, then reduce the heat to medium low and cook until the sausages have browned and are cooked through, about 5-7 minutes. Add the lemon juice, and the Clementine juice, or pomegranate syrup if using. They will sizzle. Cook for 1 min, then serve.

Another big winner from New Flavours of the Lebanese Table .

Everybody loved these. My four year old son offered to eat all his green vegetables if we would save him the last one, that’s how well they went over. They are also really easy to make. You have to think of it the night before because they have to marinate overnight, but on the day of cooking it’s about 5 minutes prep, and 10 minutes cooking. Nothing. It would be a great thing to make after work because it can go fridge to table in 15 minutes.

They were really tasty, and the flavor was not overpowering, even though there is so much going on in them. It was really pretty subtle. The juice/syrup is listed as optional, but I recommend that you use it. It complements the lamb really well.

Try these, they are too easy, and they’re a real crowd pleaser.

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