50% beef from the upper rib
50% leg of lamb
Spices and ingredients per kg volume
2 medium onions
2–4 garlic cloves (according to taste)
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon sweet paprika
2 tablespoons Harissa (alternatively replace with some chili and more pepper)
1–2 tablespoons vinegar
Possibly 1–2 tablespoons olive oil
according to taste, approx. 150 g green olives
approx. 2.5–3 m sausage casing/sheep casing
Finely cube the onions and garlic (and if necessary the olives).
Then mix the meat and spices (incl. vinegar), add the onions and garlic and kneaded the entire mixture well.
Put the mixture in the fridge and leave to marinate for 3-4 hours.
Cube the meat, marinate and then put in the fridge. After the meat has infused, turn the entire mixture twice using the medium plate on the meat grinder.
Now slowly (possibly moisten again using olive oil) fill the casing with the mixture and link approx. every 15 cm.