Ingredients:
- 700 g minced beef
- 300 g minced lamb
- 200 g fine semolina
- 1/2 teaspoon of seven spices
- 1/2 teaspoon nutmeg
- 100 g pine nuts - raw
- 1/4 cup ice cold water
- 1 teaspoon salt
- lamb or sheep intestines for casing
Directions:
- Clean the intestines well inside and out.
- In a mixing bowl add both minced beef and lamb. Add the semolina, seven spices, nutmeg, pine nuts, salt and water, mix well together
- Then using the meat grinder sausage stuffing attachment, start stuffing the mixture into the lamb intestines until the mixture has been all used.
- Tie the intestines every 4-5 cm by twisting to create the sausage size desired
- Refrigerate for 2 hours at least, then cook as desired.
- 700 g minced beef
- 300 g minced lamb
- 200 g fine semolina
- 1/2 teaspoon of seven spices
- 1/2 teaspoon nutmeg
- 100 g pine nuts - raw
- 1/4 cup ice cold water
- 1 teaspoon salt
- lamb or sheep intestines for casing
Directions:
- Clean the intestines well inside and out.
- In a mixing bowl add both minced beef and lamb. Add the semolina, seven spices, nutmeg, pine nuts, salt and water, mix well together
- Then using the meat grinder sausage stuffing attachment, start stuffing the mixture into the lamb intestines until the mixture has been all used.
- Tie the intestines every 4-5 cm by twisting to create the sausage size desired
- Refrigerate for 2 hours at least, then cook as desired.