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Morrocan curried Lamb and pork sausage


Meat Mopper
OTBS Member
Joined May 27, 2006
3 Lbs lamb
1/2 Lb pork fat
1 Lb pork

1Tbsp Kosher salt
1/2 Tbsp course ground Black pepper
1/2 tsp dried thyme
1/2Tbsp Dried Pomegranite seeds chopped fine
5/8 cup of Pomegranite Juice
1/2 Tbsp Pomegranite Molasses
1 tsp minced fresh Garlic

Combine in a small bowl and mix together well before adding to the meat:
1/2 tsp masala
1/2 tsp of your favourite curry
1/4 tsp Madras curry
1/4 tsp Tumeric
1/2 tsp cinnamin
## optional 1 tsp hot madras

Take all spices and mix into the ground meat add all liquids and mix again by hand and let sit overnight if possible and then grind and case using Lamb or hog casings.
Use fresh within 3 days or freeze


Meat Mopper
OTBS Member
Thread starter
Joined May 27, 2006
I don't get a lot of time after the night shift (10 hrs stretches into 12 hrs) to post so I am going to town now while i am awake and have a few minutes to myself.
I feel like I'm rambling on and on and on....LOL

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