Saucisses libanaises (Makanek)

Mix the spiced meat

In a bowl, combine the ground meat with 2 of the garlic cloves, the cinnamon, allspice, cloves, nutmeg, black pepper, 1 teaspoon of the salt, and the pine nuts. Mix with your hands just until combined — overworking the meat makes the sausages tough and dense. Cover and chill for 20 minutes so the spices settle into the fat, which also makes the mixture much easier to shape.

• 500 g ground lamb or beef
• 2 cloves garlic
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp black pepper
• 1 tsp salt
• 30 g pine nuts

✅ C'est prêt quand : the mixture feels cold and firm enough to hold its shape when pressed

Shape into small sausages

With lightly oiled hands, roll the mixture into small finger-shaped sausages, about 7 cm long — this should give you 16 to 18 pieces. Lay them on a parchment-lined tray without touching and chill again for 15 minutes. This second chill is what keeps them from falling apart in the pan, since there's no casing holding them together.

✅ C'est prêt quand : the sausages feel firm and hold together when picked up