Lebanese Soujouk or Spicy Sausages

Updated at: Thu, 17 Aug 2023 04:44:46 GMT

Step 1

Chill the meat and fat in the freezer covered in a single layer on plastic wrap–lined baking sheet, cover and freeze until meat is very firm but not frozen, about 1 hour.

Step 2

Chill all grinder machine parts, including die with 8mm & another with 4.5mm holes, in freezer until very cold, about 1 hour.

Step 3

In a bowl, combine the salt and spices until well combined and reserve.

Step 4

In a large stainless steel bowl, chilled in the fridge until cold, Grind the meat and fat together through medium 8mm then a fine 4.5mm plate. (If grinder clogs, clean die and cutter before continuing).

Step 5

Add garlic, red pepper paste and mix gently with your hands just to begin to distribute, about 20 seconds. Sprinkle reserved spice mixture evenly over meat and knead, rotating bowl, until spice mixture is evenly distributed and hold together and is very stiff. (Don’t over-mix, we don’t want the sausage to be crumbly.) Leave to marinate uncovered in the fridge overnight, even up to 36 hours, to develop the flavors.

Step 6

Wash the sausage casings in cold water a few times, then soak them in fresh cold water for 1-2 hours.

Step 7

Slide 1 casing onto stuffer nozzle, leaving a 12cm overhang (do not tie). If casing is too long or tangles, cut in half and work with 1 piece at a time.

Step 8

Pack a handful of sausage mixture into stuffer, on high speed, use plunger to push meat through, gradually filling casing, gently slide filled casing off nozzle onto a baking sheet as you go. Tie off 1 end of casing making knot flush with the meat, Starting 12cm from knot, pinch off a 12cm length, squeezing on both sides, Twist link toward you 2 rotations. Starting 12 cm from link, pinch off another 12cm length, squeezing on both sides, and twist link away from you 2 rotations.

Step 9

Repeat, alternating direction of twists, until the end of sausage, then tie off casing. Prick each sausage link in 3 places with sausage pricker (this helps prevent bursting), then hang it in a cool and dry place out of sun light and leave it hanging for 3-5 days.

Step 10

Once the sausages are dry and firm to the touch, remove them from the hanging rod and store any qty in the refrigerator ready to use, balance sausages can stay for 3 months in the freezer.

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