Entree: Lebanon – Mount Lebanon – مقانق ➤ Maqāniq (Small Lebanese spiced lamb sausages typically pan-fried and finished with pomegranate molasses)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 14 min

Additional 45 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) ground lamb
- 1/2 lb (227 g) ground beef
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves (about 6 g) garlic, minced
- 1/4 cup (35 g) pine nuts, toasted
- 1 tbsp (15 ml) pomegranate molasses plus extra for serving
- 3 tbsp (45 ml) pomegranate molasses (for glaze)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1 tsp (5 ml) ground allspice
- 1/2 tsp (2.5 ml) ground cinnamon
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 tsp (1.25 ml) ground nutmeg
- 1 tbsp (15 ml) white vinegar
- Natural sheep casings, soaked and rinsed
- 1/4 cup (40 g) pomegranate seeds for garnish
- 1 tsp (5 ml) ground sumac for garnish
- Lemon wedges for serving

Instructions

1. In a skillet over medium heat, toast pine nuts until golden, about 2–3 minutes; transfer to a plate. Add 1 tbsp (15 ml) olive oil to the skillet and sauté the chopped onion until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds more; remove from heat to cool slightly.
2. In a large bowl combine ground lamb and ground beef with the sautéed onion and garlic, toasted pine nuts, 3 tbsp (45 ml) pomegranate molasses, allspice, cinnamon, nutmeg, salt, and pepper. Mix gently until evenly combined; chill in the refrigerator for 30 minutes to firm the mixture.
3. Meanwhile prepare casings according to package instructions (soak and rinse thoroughly). Fit a sausage stuffer or piping bag to stuff the mixture into the casings; if you do not have casings you may form small patties instead.
4. Stuff the mixture into the prepared casings, making small links about 3–4 inches (8–10 cm) long; twist into links and tie off ends. Aim for roughly 12 small sausages total. Chill assembled sausages 15 minutes to set.
5. Bring a wide shallow pan of water with 1 tbsp (15 ml) white vinegar to a gentle simmer. Submerge the sausages and poach very gently for 6–8 minutes to set the casing and cook through. Remove and pat dry.
6. In a large skillet over medium-high heat add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) unsalted butter. Add sausages and brown on all sides, about 6–8 minutes.
7. Lower heat to medium, add 3 tbsp (45 ml) pomegranate molasses to the pan and spoon it over the sausages, allowing the sauce to reduce and glaze the links, 1–2 minutes. Remove from heat.
8. Serve immediately garnished with pomegranate seeds and a sprinkle of sumac, with lemon wedges on the side.