• 2 pounds ground lamb,
• ⅓ of the weight in fat
• 2 tablespoons water

Combine all the ingredients except the casing and olive oil in a mixing bowl and mix well with your hands. Fry a small amount as a test and adjust seasonings to taste; it should be somewhat hot and the cinnamon should be balanced by the herbs.

Using the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make