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Sausage: Barbequed Sausages

Source of Recipe

Complete Middle East Cookbook


List of Ingredients

1 1/8 pounds Finely ground fatty pork
1 1/8 pounds Finely ground veal or lamb
1 large Onion grated
1/2 cup Finely chopped parsley
2 teaspoons Salt
1/2 pound Panna caul fat from pig


Recipe

Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper. Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface. Cut with kitchen scissors into pieces about 4 inches square. Take a good tablespoon of meat mixture and shape into a thick sausage about 2 inches long. Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly. Repeat with remaining mixture.

Thread sausages on flat sword-like skewers, leaving space between them. Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently. Do not place too close to heat as they must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt. The panna melts during cooking, keeping the meat moist and adding flavour. Excessive flaring of fire can be controlled by a sprinkle of water on the coals.