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Middle Eastern lamb sausages
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Prep Time:
75 minutes
Cook Time:
2 minutes
Total Time:
77 minutes
Ingredients:
  • 375ml (1 1/2 cups) water
  • 90g (1/2 cup) bourghul (like Lowan brand)
  • 4 x 1m lengths thin natural (pork or lamb) sausage casings
  • 1 bunch English spinach, stems trimmed
  • 1kg boned lamb shoulder or 1kg lamb mince
  • 1 75g pkt toasted pine nuts, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lemon, rind finely grated
  • 3.75 gm ground cumin
  • 1 1/2 tsp ground coriander
  • 3.75 gm ground cinnamon
  • 3.60 gm salt
  • 1/2 tsp ground black pepper
Instructions:
  • In a medium bowl, combine the water and bourghul and let it sit for 1 1/2 - 2 hours until the bourghul softens. Drain thoroughly before using.
  • Prepare the lamb shoulder mince as instructed in the related recipe or use ready-made mince. Soak the casings in cold water for 1 hour. In a medium saucepan, wilt the spinach for 2-3 minutes over medium heat. Let it cool, squeeze out excess moisture with your hands, and finely chop.
  • Combine bourghul, spinach, mince, pine nuts, garlic, lemon rind, cumin, coriander, cinnamon, salt, and pepper in a large ceramic, stainless steel, or glass bowl. Use your hands to mix everything thoroughly. Separate the mixture into four equal portions and transfer them to a plate. Cover and refrigerate until needed.
  • Carefully rinse each casing under cold water to check for any holes. Prepare a clean piping bag with a medium round plastic piping nozzle. Slide one casing over the end of the nozzle, leaving about 5cm loose at the end.
  • Prepare a piping bag with half of the mince mixture. Fill the sausage casing by gently squeezing the bag to fill 2-3cm, removing any air, and tying a knot. Repeat with the rest of the mixture to fill the casing completely.
  • Carefully remove any remaining casing from the nozzle. Smooth out the filling evenly with your fingers to ensure the sausage is uniform in thickness. Release any air from the casing's end and secure it with a knot. Flatten the sausage and eliminate air bubbles by delicately piercing them with a pin and pressing the air out. Chill in the fridge, and repeat the process with the additional casings and mince mixture.
  • Starting at one end of each sausage, elegantly twist at 7cm intervals to form individual links. Repeat this process with the rest of the sausages. Place the linked sausages on a wire rack and refrigerate them uncovered overnight to dry out the skins. Once ready, the sausages can be cooked immediately or stored in the fridge or freezer following the guidelines on the previous page.

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