How To Make Armenian Sausages

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers a leaner option while ground beef is more widely available.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: apple cider vinegar

Balsamic vinegar provides a similar tangy sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

fresh mint

🥗Healthier: dried mint

💰Cheaper: none

Dried mint can be used in a pinch, though fresh is preferred.

Start with 1 kilo of beef mince, using a 70% meat to 30% fat ratio.

Add 1 tbsp of ground cumin, 1/2 tbsp of black pepper, 1 heaped tbsp of ground fenugreek, 1 tbsp of sweet paprika, 1 tbsp of salt, 1/2 tsp of ground chili, 1/4 tsp of ground cinnamon, 1/2 tsp of ground mustard, and 1 tbsp of minced garlic to the beef.

Pour in 3 tbsp of olive oil and 1/4 cup of cold water. Do not use warm water.

Mix the ingredients gently with one hand to avoid overworking the meat, ensuring all spices are combined.

Prepare a sausage stuffer or grinder with a sausage attachment, applying olive oil to the nozzle for easier casing application.

Slide the casing over the nozzle of the sausage stuffer and push it to the end without tying it yet.

Turn on the machine and gently push down on the hopper to feed the meat through, allowing air to escape before tying the end.

Once the sausage reaches the desired length, tie off the end and twist to create individual sausages. Alternatively, form sausages by hand if no stuffer is available.

Cook the sausages by pan-frying, grilling, boiling, barbecuing, or deep-frying as desired.

Cooking Techniques

Equipment Needed

Spice Level: