Spiced Naked Mini Sausages

Name: Spiced Naked Mini Sausages
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Serves 4
Cuisine: Lebanese
Ingredients: Red-hot Roasties (optional); 200 g/7 oz finely minced/ground lamb; 1 mild red chilli, deseeded and finely chopped; 2 tsp ground coriander; ½ tsp ground nutmeg; 2 tsp white pepper; 1½ tsp sea salt, plus extra for seasoning; 5 cm/2 in piece of root ginger, peeled and finely chopped; 3 tbsp sunflower oil; ½ tsp ground mahlab (optional); 5 tbsp white wine; freshly ground black pepper; tomato slices fresh greens; 1 tbsp lemon juice or pomegranate molasses (optional); sumac, for dusting; ½ tsp ground cloves; 200 g/7 oz finely minced/ground beef; 4 garlic cloves, finely chopped; 3 tbsp pine nuts; 8 eggs; warm Arabic Bread

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This maqaneq recipe is an ideal winter breakfast dish; just make sure you have some Arabic bread on hand to soak up every last trickle of sunshine on a plate. Traditionally, the sausages would be in casings, but shaping your own makes them more home kitchen friendly.

Ingredients

200 g/7 oz finely minced/ground beef
200 g/

Asia
Lebanon
Starter
Mediterranean
Winter
Spicy
Breakfast

Method

Put the beef and lamb in a mixing bowl with the salt, ginger, ground coriander, white pepper, nutmeg, chilli, mahlab, if using, cloves, garlic, pine nuts and white wine. Mix well, cover and leave to marinate in the refrigerator for 24 hours (or up to 72 hours if you are preparing ahead).
When ready to cook, begin shaping the meat mixture into small, finger-like