Shawarma Sausage - Lebanon

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Shawarma Sausage - Lebanon Shawarma is a Lebanese BBQ’ed meat composed of thin sliced layers of poultry, beef, lamb or combinations of these meats that is roasted on a vertical spit, much like the Greek Gyro. This recipe takes that marinated meat, grinds it up and puts it in a sheep casing. U.S. Ingredient Metric Percent 2¼ lb. Meat1 1000.0 g 71.60 2 Onions (medium) 150.0 g 10.74 5 cloves Garlic 15.0 g 1.07 2 Cinnamon sticks 4.0 g 0.29 3 pods Cardamom seeds 0.5 g 0.04 3 droplets Gum Mastic2 0.5 g 0.04 ¼ nut Nutmeg 0.5 g 0.04 2 leaves Bay leaves dry 0.4 g 0.03 3 whole Cloves 0.3 g 0.02 5 corns Black pepper 0.2 g 0.01 6 corns White pepper 0.2 g 0.01 ¾ cup Oil 175.0 mL 12.53 ¼ cup Vinegar 50.0 mL 3.58 ¼ tsp. Lemon peel to taste 1.0 g 0.07 ¼ tsp. Salt to taste 2.0 g 0.14 ½ tsp. Paprika optional 1.0 g 0.07 3 lb. » Totals Æ 1.4 kg 100% 1 Chicken breast fillet, beef steak, lamb (add some lamb fat for taste "no rule for that"…I would suggest about 20%) 2 Gum mastic, called masticha in Greek, is a famous indigenous Greek spice, available in middle eastern markets Method: 1. Slice the meats as thin as possible. It helps if the meats are slightly frozen. 2. Grind the cardamom seeds, gum mastic, nutmeg, cloves, and peppers in a spice mill. 3. Peel the onion and garlic. 4. Cut each onion into 6 pieces, through the root end so that the leaves do not separate. 5. Smash the garlic cloves. 6. Add all the ingredients, including the meats, and let marinate for at least 12 hours or overnight. 7. Remove all of the onion except 1 section, the cinnamon sticks and the bay leaves. 8. Add lemon zest to your taste (1 used the zest from ½ a small lemon), salt to taste (1/4 tsp.) and paprika to taste (about ¼ tsp.) 9. Grind the meats through a fine plate (4.5mm or 3/16”) back into the bowl with the oil and vinegar. 10. Mix all together well and stuff into large sheep casings. 11. Sausages may be grilled or fried, served in pita bread with chopped tomatoes, yogurt, thin sliced red bell pepper and tahini (sesame seed paste) or hummus. Georges Maalouf, April 2005 Khenchara, Beirut, Lebanon .

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