Sitto’s Homemade Lamb SausagesPublished September 26, 2017
Years ago, I remember Sitto making her own Homemade Lamb Sausages, which she called Sahseejaw in #Arabic. I can still see that formica-topped, metal-legged table in her kitchen. She’d clamp her manual meat grinder to it. While I watched, she’d feed the meat cubes into it to create her own ground lamb mixture. It was lean but she would grind it more than once to get an even finer grind. After adding her spices and salt, she’d pull out her funnel-shaped sausage tool…no electric help here! The casings would have been soaking overnight in orange or lemon peels. She’d put a casing onto the funnel end and begin to feed the meat mixture into the funnel. Then she began creating small links, about 2 inches long, which she’d tie off, sometimes in twos or fours, forming them into those small and delectable handmade sausages. I would be so amazed as I watched her work! Like all #Syrian cooks, she was so practiced in all that she did in that little kitchen.
Today, with a Kitchenaid attachment onto your mixer, this hand-feed of the already ground meat is accomplished a lot quicker. The result is still so delicious, especially on a charcoal or gas grill. Stuff a pita pocket, add a fresh salad and you have a Syrian feast of the first order! Find this recipe on page 81 along with more of Sitto’s #Aleppo delicacies!