نقانق سورية

Mince the meat and fat together in a meat grinder until you get a homogeneous mixture.

Add the pepper molasses and tomato paste

We add the paprika, seven spices (Aleppo spice mix), black pepper, coriander, cumin, sweet chili powder, hot chili powder, nutmeg, garlic, and salt, and mix them well.

If you like, you can add pine nuts to the mixture.

Knead the ingredients well, and add water and vegetable oil to make it easier to knead.

We stuff the mixture into the salted and dried sheep intestines as shown in the video

Shape the sausage using your hand, a special sausage forming device, or the method shown in the video

Once stuffed, we can either cook the sausages right away or freeze them for later use.

Notes in the recipe: Fat percentage: The fat content in the meat mixture should be 30%. Intestine size: Special lamb intestines should be used for stuffing, salted and dried. Shoulder meat was used in this recipe.