Makanek, Lebanese Mini Sausages
Description
If you love Lebanese food, you’ll want to try makanek, a traditional Lebanese sausage dish and a beloved favorite on mezze tables. These small, flavorful sausages are gently sautéed and cooked in their own juices before being seasoned with fresh lemon juice and finished with a generous drizzle of sweet and tangy pomegranate molasses. The result is tender, juicy Lebanese sausage coated in a rich, flavorful sauce. Makanek makes a delicious appetizer or mezze dish and is traditionally enjoyed with warm Lebanese bread.
Equipment
- Skillet
- Funnel
Ingredients
For the Makanek
- 1 kg 2 lb 4 oz ground beef or lamb, about 30% fat
- ⅓ cup pine nuts
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cumin optional
- ½ teaspoon freshly ground black pepper
- ½ teaspoon freshly ground white pepper
- ¼ teaspoon ground cloves
- ¼ cup red wine vinegar
- 1 tablespoon salt or to taste
2 tablespoons canola or sunflower oil, for frying the makanek
⅓ cup pomegranate molasses
4 tablespoons freshly squeezed lemon juice
Edible sheep casings — ask your butcher to provide them for you
Instructions
- Makanek with casings
- Soak the casings for 1 hour in cold water with a few drops of vinegar, then rinse them thoroughly under running water. Work with the casings while they are still wet, as they are easier to handle and control.
- In a bowl, combine the salt, coriander powder, paprika, ground nutmeg, cumin powder, grated black pepper, grated white pepper, clove powder, and red vinegar. Add the minced meat and pine nuts, and mix well until all the ingredients are evenly incorporated.
- Pull out a funnel and wet it slightly. Take one casing at a time and attach it to the tip of the funnel. This is a delicate process, so please be patient.Fill the funnel with the meat mixture and gently hold the casing in place on the funnel, or ask someone to hold it for you, applying just enough pressure to keep it secure. Use one finger to gently press the meat mixture down through the funnel and into the casing. Watch the video tutorial for guidance.As the meat mixture starts filling the casing, hold the end of the casing and gradually draw it out as it fills. Once you reach the end of the casing, tie a simple knot.
- As the casing fills, it forms a sausage. You’ll want it to be firm, but not too hard, as overfilling will cause the casing to burst.If this happens, cut the casing at the tear and tie it off at both ends. Then, continue filling the remaining casing on the stuffing tube.If the tail end isn’t long enough to tie a knot, squeeze the remaining meat out of the casing and add it back to the ground meat mixture to use in the second batch of makanek.
- Decide on the desired length of each makanek link (usually about 5 cm). Press down lightly and begin twisting. Twist firmly, then continue twisting the link for one additional complete rotation. Repeat until the entire coil has been formed into individual links. Your makanek are now ready to go into the frying pan.
- Heat the oil in a large skillet, add the makanek, and sauté over medium heat for about 8 to 9 minutes, making sure to flip them every few seconds. At this point, the makanek will start to render their fats and juices. Stir in the freshly squeezed lemon juice, cook for an additional minute, then drizzle with a generous amount of pomegranate molasses. Toss the makanek until they are fully coated.Pomegranate molasses is a big deal when it comes to makanek. Serve warm with Lebanese bread and enjoy!
- To make the Naked Makanek:Naked Makanek: This method is much less tedious, although the shape won’t be as perfect as when using casings. The mixture also needs to be refrigerated for at least 24 hours before cooking. The taste is great as well.
- In a bowl, combine the salt, coriander powder, paprika, ground nutmeg, cumin powder, grated black pepper, grated white pepper, clove powder, and red vinegar. Add the minced meat and pine nuts, and stir well until the mixture is thoroughly combined.
- Portion the meat into 10 equal mounds. Transfer one mound of meat onto a piece of plastic wrap. Shape it into a long, single sausage about ¾ inch in diameter, placing it along the near edge of the plastic wrap.Using your hands, create individual links by gently pinching and cutting the meat rope into mini makanek. Smooth each link with your hands. They won’t be as perfectly shaped as the ones made in casings, but they will still cook beautifully.Refrigerate the makanek for a minimum of 24 hours and a maximum of 48 hours. This will help them firm up and hold their shape better.
- Transfer your makanek to a skillet. The uncooked makanek should be cold, straight from the fridge. Be careful not to overcrowd the skillet; if needed, divide the makanek between two wide skillets.Add a drizzle of oil and cook, covered, over low heat for about 10 minutes. The meat and fat inside the makanek will cook, and some shrinkage may occur because, in this case, the meat itself holds in the juices rather than the casing.Raise the heat to high and allow the juices to evaporate considerably. Add a splash of lemon juice, then drizzle generously with pomegranate molasses.Enjoy!
Video
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