
SAusage List SmokeRing
"Oak Moon Farm" <knorek@internet1.net>

Friends,

The following is from the book "The Barbeque! Bible" by Stephen Raichlen. A
wonderful book of over 500 recipes, it should be more accurately entitled
"The Grilling! Bible", as he does not really venture into the area of slow
cooking with moist heat and smoke.  I highly recommend this book for anybody
that likes experimenting with meat.

Kofta (also called koefta, kafta, and kufte) describes a sort of skinless
sausage enjoyed throughout North Africa, the Balkans, and the Middle East.
Depending on where you eat it, the meat will be lamb or beef (in the Arab
world), pork or veal (in the Balkans), or a mixture of meats.  The
seasonings reflect local taste preferences, to, ranging from the
onion-garlic-parsley triumvirate of the Balkans to the cinnamon and mint of
the Middle East.

These kebabs are easy to make, but there are a few things to watch for.
First, since theres no casing to seal in the juices, its best to use
fairly fatty meat  15 to 20 percent  to keep them moist.  Also, its
essential to use wide, flat skewers; the meat will fall off the slender
metal skewers used for traditional shish kebab.

Mr. Raichlen has ten recipes for this type of grilled meat.  Here is one of
them:

KOFTA
1.5 pounds of ground lamb, ground beef, or a mixture of the two.
1 large onion, very finely chopped
1 cup finely chopped fresh Italian (flat-leaf) parsley
 cup chopped fresh mint (or 1 tablespoon tried mint)
1 teaspoon ground cinnamon
1 +  teaspoon salt, or more to taste
1 teaspoon freshly ground black pepper, or more to taste

For Serving:
Pita bread (or lavash)
Finely chopped onion
Ground Sumac

1. Combine the lamb, onion, parsley, mint, cinnamon, salt, and pepper in a
large bowl, then knead and squeeze the mixture with your hands until
thoroughly blended, 3 to 4 minutes.  To test the mixture for seasoning,
saut a small amount of it in a nonstick skillet until cooked through, then
taste, adding salt or pepper to the remaining mixture as necessary.

2. Divide the meat mixture into 8 equal portions.  Lightly wet your hands
with cold water, then, starting about 1 inch from the tip of a skewer, mold
each portion around the skewer to form a flat sausage about 10 inches long
and 1 inch wide.  To keep from flattening the meat, place each kofta as it
is made on a baking pan so the ends of the skewers rest on the sides of the
pan.  Cover loosely with plastic wrap and refrigerate for 1 hour.

3. If desired, set up the grill for grateless grilling (place two, flat
1-inch thick bricks on the grill grate, far enough apart so that the ends of
the skewers can rest on them; place the skewer ends on the bricks; the food
will be suspended above the grate, and should be fully exposed to the heat).
Preheat the grill to high.

4. When ready to cook, if not using the grateless method, generously oil the
grate.  Arrange the koftas on the grill as described in the grateless method
or arrange directly on the hot oiled grate.  Grill, turning with tongs,
until nicely browned and cooked through (6 to 8 minutes in all).

5. Use the pita bread to protect your hand as you slide each kofta off its
skewer onto a plate.  Serve the koftas sprinkled with chopped onion and, if
desired, ground sumac, and accompanied by pit breads.

~~~~~~~~~~~~~~~~~~~~~~~~~

Friends,

I am sending these recipes in response to Kevin's request for lamb sausage
recipes.  I snagged them from this web site: ftp://ftp.stuffers.com/pub/

FYI, the following sites have a wide variety of lamb recipes, including lamb
sausages.

http://members.home.com/18james/recipe.html

http://recipes.alastra.com/lamb/default.html

http://soar.berkeley.edu/recipes/meat/lamb/indexall.htm

http://soar.berkeley.edu/recipes/meat/sausages/indexall.htm


ARMENIAN LAMB SAUSAGE

5 lbs. medium-ground lamb
1 cup finely chopped onion
8 cloves garlic, pressed
2 tsp. black pepper
1 Tbs. salt
2/3 cup fresh mint, chopped
1 cup water

Combine all ingredients, and mix well. Stuff into sheep casings. Broil or
barbecue.


CEVAPCICI

1 lb. lean ground beef
1/2 lb. ground lamb
1/2 lb. ground pork
4 -7 finely minced garlic cloves
1 tsp. salt
1 tsp. baking soda
2 tsp. cracked or freshly ground black pepper
1 (+) tsp. cayenne pepper
seasoned pepper and garlic pepper to taste
1 beaten egg white

Mix all ingredients. You may wish to combine the seasonings or grind them
together before adding them to the meat. Shape in thumb-sized sausages, or
in croquette size shapes. Grill on open grill until done.
Serve with pita bread or hard rolls, and onions (raw or sauted). The
smaller size works great for an appetizer (on a toothpick).

Traditionally, these are not served in barbeque sauce.


MOROCCAN LAMB SAUSAGE

3 pounds ground lamb
1 tsp salt
1 1/2 tsp curry powder
1 1/2 tsp coarsely ground black pepper
1/2 tsp cinnamon
1/2 tsp dried thyme
1/2 tsp currants
1/2 cup pomegranate juice
1 tsp minced garlic

Mix together all ingredients, stuff into casings, and twist into 5-inch
lengths.


AREMENIAN LAMB SAUSAGE

5 lbs. medium-ground lamb
1 cup finely chopped onion
8 cloves garlic, pressed
2 tsp. black pepper
1 Tbs. salt
2/3 cup fresh mint, chopped
1 cup water

Combine all ingredients, and mix well. Stuff into sheep casings. Broil or
barbecue.


ASSYRIAN LAMB SAUSAGE

3 pounds ground lamb
1 tsp salt
1tsp coarse ground black pepper
1 tsp basil leaves, minced fine
1/4 cup pomegranate juice
1 tsp tarragon
Hog casings for stuffing

Mix together all ingredients and stuff into casings. Twist into 5-inch
lengths.


LAMB, ROSEMARY AND MUSTARD SAUSAGE

3 lbs lamb shoulder, fat trimmed off
1 lb pork back fat
2 tsp kosher salt
2 tsp soy sauce
1 tsp chopped fresh rosemary
1 Tbs minced garlic
3 Tbs coarse-grain mustard
2 Tbs fruity olive oil
medium hog casings

Grind meat and fat through 3/8-inch plate. Add other ingredients and knead
well. Stuff into casings. Leave as a coil. Keeps 3 days refrigerated, 2
months frozen. To cook, brush with a mustard glaze and bake coil at
350F for about 1/2 hour.


TUNISIAN LAMB SAUSAGE

3 pounds ground lamb
1 tsp salt
1 1/2 tsp cumin
2 tsp coarsely ground black pepper
4 tsp paprika
1 1/2 tsp cayenne
1 tsp cinnamon
1/2 cup pomegranate juice
1 1/2 tsp minced garlic
1 tsp dry ginger
1 tsp thyme leaves

Mix together all ingredients, stuff into casings, and twist into 5-inch
lengths.


KAROO-BOEREVORS

500 g Boned beef 2 ml freshly ground black pepper
500 g boned pork 250 g bacon
1 kg mutton 1 ml coriander
1 ml ground cloves 14 g fine salt
15 ml sweet red wine 25 ml wine vinegar
15 ml brandy 60 g + casing

Cut meat into 50 mm blocks Mix in herbs. Cut bacon into 3mm blocks and add
to mixture. Mix wine, vinegar and brandy. Sprinkle over mixture. Mix lightly
and stuff casing. Cut into pieces only when ready to cook.  The boerevors
shrink approx. 30% in cooking so cut pieces at least 6 inches long.






