Spiced Meat Sausages

Spiced Meat Sausages

A sausage-style seasoned meat mixture flavored with red pepper paste, garlic, and spices, usually cooked in a frying pan.

A savory sausage-style meat mixture flavored with red pepper paste, garlic, and warm spices, likely cooked in a pan.

Like spiced ground meat patties or sausage filling.

This sounds more like a seasoned meat mixture than ready-made sausage links. It likely needs shaping or frying before serving.

Ingredients

  • 1 kilogram finely ground meat
  • 2 tablespoons red pepper paste
  • half a teaspoon ginger
  • half a teaspoon black pepper
  • half a teaspoon red chili [paprika]
  • 1 teaspoon salt
  • 1.5 teaspoons seven-spice blend [Aleppine spice]
  • 6 cloves garlic
  • quarter cup water
  • mentioned without an amount vinegar
  • mentioned without an amount lemon juice
  • mentioned as sausage casing sheep small intestine / taqa sausage casing
  • mentioned without an amount onion
  • mentioned without an amount chili pepper
  • mentioned without an amount chickpeas
  • mentioned without an amount oil
  • a small pinch parsley

Instructions

  1. In a large bowl, combine the finely ground meat with the red pepper paste, ginger, black pepper, red chili, salt, seven-spice blend, and garlic.
  2. In the same bowl, knead the meat well with the spices until it is fully seasoned.
  3. In the same bowl, add a quarter cup of water to the meat mixture and mix until the texture becomes soft.
  4. In another bowl, soak the sheep casing in water, vinegar, and lemon juice, changing the water until it is completely clean.
  5. In a bowl or on a work surface, prepare the stuffing funnel and secure the sausage casing onto it.
  6. Using the funnel, stuff the meat mixture into the casing in the form of a long rope.
  7. On the work surface, tie the end of the rope, then twist and shape it into equal pieces according to the desired length.
  8. In a bowl or on the work surface, repeat the stuffing and shaping process until the entire quantity is used.
  9. In a frying pan, heat the oil, then fry the onion with paprika, pepper, and salt.
  10. In the same frying pan, cut the sausages with a knife or prick them so the flavor can penetrate and the meat can cook.
  11. In the same frying pan, add the sausages to the onion and leave them to brown and cook through.
  12. In the same frying pan, add the chickpeas and garlic and fry them with the sausages.
  13. On the serving plate, sprinkle a small pinch of parsley over the finished dish.

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