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1 pound ground beef
1 pound ground lamb
2 teaspoons salt
1 teaspoon Middle Eastern spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cloves garlic, minced or pressed
1 pair of knee high stockings with the foot section cut off and knotted
(use any other stuffing median if desired)
Mix all ingredients (except stockings) very well. Kneed mixture until smooth. Set aside for 1 hour. Then divide into two parts to make two large sausages.On a flat surface, spread one stocking flat with the openings towards you. Take a hand full of meat mixture and stuff it deep into the stocking. Press well to flatten. Continue stuffing the stocking until full (leave enough stocking to tie the end off). Before you tie the end, pat and press until well pressed and flat (about 1inch thick and 3-4 inches wide). Tie the end of the stocking.Repeat the stuffing procedure for the other half of the meat. Place the two sausages on old newspaper in a well vented place. Place a flat board on top of them. Place a heavy object on top of the arrangement in order to press the sausages into form.
After 24 hours, remove weight and hang the sausages to dry in a cool, well ventilated area and away from pets.
After 4 days, the sausages are ready to eat. Reduce standing time in hot weather. Dry winter days are best for making this sausage.
To serve: Peel back stocking to expose the amount of sausage you wish to cook. Slice sausage crosswise into1/2 inch thick slices.
In a frying pan, heat slices on medium heat (do not add oil). Slightly brown both sides
Add eggs to the sausages (any egg style you like) and cook until done.
1 pound ground lamb
2 teaspoons salt
1 teaspoon Middle Eastern spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cloves garlic, minced or pressed
1 pair of knee high stockings with the foot section cut off and knotted
(use any other stuffing median if desired)
Mix all ingredients (except stockings) very well. Kneed mixture until smooth. Set aside for 1 hour. Then divide into two parts to make two large sausages.On a flat surface, spread one stocking flat with the openings towards you. Take a hand full of meat mixture and stuff it deep into the stocking. Press well to flatten. Continue stuffing the stocking until full (leave enough stocking to tie the end off). Before you tie the end, pat and press until well pressed and flat (about 1inch thick and 3-4 inches wide). Tie the end of the stocking.Repeat the stuffing procedure for the other half of the meat. Place the two sausages on old newspaper in a well vented place. Place a flat board on top of them. Place a heavy object on top of the arrangement in order to press the sausages into form.
After 24 hours, remove weight and hang the sausages to dry in a cool, well ventilated area and away from pets.
After 4 days, the sausages are ready to eat. Reduce standing time in hot weather. Dry winter days are best for making this sausage.
To serve: Peel back stocking to expose the amount of sausage you wish to cook. Slice sausage crosswise into1/2 inch thick slices.
In a frying pan, heat slices on medium heat (do not add oil). Slightly brown both sides
Add eggs to the sausages (any egg style you like) and cook until done.