Makanek, a traditional Lebanese sausage, is a delicious and aromatic dish that captures the rich flavours of Lebanese Cuisine. Whether served as an appetiser or a main course, these sausages will surely delight with their blend of spices and juicy texture.
- Prep Time: 1 hour
- Cook Time: 11 minutes
- Servings: 12
- Course: Appetiser, Main Course
- Cuisine: Lebanese
Table of Contents
Ingredients of Lebanese Sausage Dish
The ingredients are:
- 1 kg (2 lb 4 oz) ground beef or lamb (30% fat)
- ⅓ cup pine nuts toasted
- 1 tsp coriander powder
- 1 tsp paprika
- ½ tsp ground nutmeg
- ¼ tsp cumin powder (optional)
- ½ tsp freshly grated black pepper
- ½ tsp white pepper
- ¼ tsp clove powder
- ¼ cup red vinegar
- 1 tbsp salt (adjust to taste)
- 2 tbsp canola or sunflower oil (for frying)
For the Glaze:
- ⅓ cup pomegranate molasses
- 4 tbsp fresh lemon juice
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Instructions To Follow
Option 1: Makanek with Casings
Prepare the Casings:
Soak edible sheep casings in cold water with a few drops of vinegar for 1 hour. Rinse thoroughly under running water and keep them wet for easier handling.
Mix the Meat:
Combine ground meat, pine nuts, spices, vinegar, and salt in a large bowl. Mix thoroughly until the mixture is smooth and evenly combined.
Stuff the Casings:
Attach a casing to the tip of a funnel. Push the meat mixture gently into the casing, tying the end with a knot. To form sausage links, twist the casing at 5 cm (2-inch) intervals.
Cook the Sausages:
Heat oil in a skillet over medium heat. Fry the sausages for 8-9 minutes, turning frequently to ensure even cooking. Add lemon juice and cook for one additional minute. Drizzle with pomegranate molasses and toss to coat evenly.
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Makanek (Lebanese Sausage)£ 8.90
Option 2: Naked Makanek (Without Casings)
Mix the Meat:
Prepare the meat mixture as above.
Shape the Sausages:
Divide the mixture into ten portions. Shape each into long, mini sausage shapes (about ¾ inch in diameter) and wrap them individually in plastic. Refrigerate for 24-48 hours for firmness.
Cook the Sausages:
Heat oil in a skillet. Cook the sausages over low heat, covered, for 10 minutes until the fat renders. Uncover, increase the heat to high, and let any remaining juices evaporate. Add lemon juice and pomegranate molasses, tossing to coat.
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Nutritional Information (Per Serving)
- Calories: 250
- Protein: 15g
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g (from pomegranate molasses)
- Sodium: 420mg
Serving Suggestions
- Serve warm with Lebanese bread (pita) and pickled vegetables.
- Add a sprinkle of parsley or toasted pine nuts for garnish.
- Pair with hummus, tabbouleh, or baba ghanoush for a complete mezze spread.
- Serve alongside fattoush or mujadara for a heartier meal.
