Chicken and Meat Sausages

Ingredients

• 1 kilo (15% fat) Meat
• 100 grams (1 head of garlic) Garlic
• 1 piece Tomato
• half a piece Large onion
• 1/5 tsp Salt
• half tsp Pepper
• 1 tsp Mixed spices
• half tsp Dried pepper
• quarter tsp Ginger
• quarter tsp Cinnamon
• quarter tsp Nutmeg
• 2 tbsp Vegetable oil
• 2 tbsp White vinegar
• 100 ml Water
• 1 kilo Boneless chicken thighs
• 100 grams Lamb tail fat
• half a piece Onion
• half tsp White pepper
• 1 tsp Ginger
• quarter tsp Cardamom
• 1 tsp Paprika
• a pinch Nutmeg
• 1 tsp Pepper paste (harissa)
• zest of half a lemon Zest of half a lemon
• 100 grams for every kilo of meat Sausage casings
• Mentioned in the narration as a serving method Pomegranate molasses
• Mentioned in the narration for washing and serving Lemon
• Mentioned in the narration for serving Musabaha
• Mentioned in the narration for serving Garlic cream
• A tool mentioned in the narration for serving Fork

Instructions

1. Wash the sausage casings in a bowl of water with one or two slices of lemon and two drops of white vinegar to remove salt and impurities.
2. Soak the sausage casings in a bowl of water for a long time until they soften and open up; the chef mentioned in the narration that they may be soaked for about 24 hours in water only.
3. Grind the meat sausage mixture in a meat grinder with a piece of meat from the same mixture in the grinding bowl, then run it through the grinder several times until fine.
4. Mix the tomato, onion, and garlic with part of the meat mixture in the mixing bowl, then run the mixture through the meat grinder again.
5. Add the spices, oil, vinegar, and water to the meat sausage mixture bowl, then knead the mixture until well combined.
6. Set the meat mixture aside in the mixing bowl until it absorbs the spices.
7. Grind the boneless chicken thighs in a fine meat grinder into the grinding bowl.
8. Grind the tomato, onion, and garlic with a piece of chicken in the meat grinder, then return the mixture to the mixing bowl.
9. Add the lamb tail fat to the chicken mixture in the mixing bowl.
10. Add the chicken-mixture spices, oil, vinegar, and water to the mixing bowl, then knead the mixture until well combined.
11. Stuff the meat mixture or chicken mixture into the sausage casings by hand or using a stuffing tool.
12. Tie the sausage casings into equal lengths, then separate the pieces, releasing the air from inside the casings as you tie them.
13. Arrange the stuffed pieces in a bowl or colander until the water or excess liquid drains off.
14. Grill or cook the sausages in a frying pan over the heat until browned and cooked through, turning them during cooking.