Makanek

Makanek also known as ma’ahani sausage is a small Lebanese sausage. As Muslims do not eat pork or consume alcohol a reliable recipe should not include such ingredients. Using weak spirits like wine is usually permitted in cooking.

Calories: 270

Servings: 10

Prep time: 1 hour

Cook time: 18 minutes

Nutritional information

Meats	Metric	US
Beef	800 g	1.76 lb
Lamb	200 g	0.44 lb

Ingredients per 1000g (1 kg) of meat

Salt	15 g	2-1/2 tsp
Pepper	2.0 g	1 tsp
Cumin	1.0 g	1/2 tsp
Nutmeg	1.0 g	1/2 tsp
Cinnamon	0.5 g	1/4 tsp
Pine nuts	15 g	1/2 oz
Vinegar	15 ml	1 Tbsp
White wine	15 ml	1 Tbsp

Instructions

Grind meats through 1/4” (6 mm) plate.
Cool for 30 minutes in a freezer then grind through 1/8” (3 mm) plate.
Mix salt and spices with wine and vinegar. Pour over ground meat, add pine nuts and mix all well together.
Stuff into 26 mm sheep casings forming 5” (12 cm) links.
Refrigerate.
Cook before serving by frying or grilling.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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