Recipe information
Make Makanek in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sausage Mixture
Casings & Finishing
Accompanying Sauce (optional)
Sausage Mixture
1. Prepare Meat
If not already ground, cut lamb shoulder and beef chuck into 1" pieces, chill for 30 minutes, then run through a meat grinder with a medium plate. Keep meat cold to maintain texture.
2. Combine Ingredients
In a large bowl, add the cold ground lamb, ground beef, and chilled chopped fat. Add chopped parsley, mint (if using), minced garlic, toasted pine nuts (if using), salt, black pepper, allspice, cinnamon, nutmeg, and crushed red pepper flakes. Mix thoroughly using your hands or a spatula until spices are evenly distributed.
3. Bind & Rest
Add the ice water and continue mixing for 2–3 minutes to develop a slightly sticky, cohesive texture. Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to meld and the mixture to firm up for easier stuffing.
Casings & Stuffing
4. Prepare Casings
Rinse the soaked natural sheep casings thoroughly under running water, flushing both inside and out. Slide water through the casing to remove salt and residue. Keep casings in a bowl of lukewarm water until ready to use.
5. Fit Sausage Stuffer
Fit a sausage stuffer or a large-bore funnel attachment to a mixer or handheld stuffer. Thread a length of casing onto the nozzle, leaving a tail of 6–8 inches to tie or twist later. Tie a knot at the far end if desired.
6. Stuff Casings
Fill the stuffer with the chilled sausage mixture. Gently and steadily push the meat into the casing, keeping pressure even to avoid air pockets. Aim for a medium-firm fill — not too tight. Leave short links or one long coil depending on preference. Twist into 3–4" links or leave as coils, using gentle hand pressure to form each link.
7. Remove Air Pockets
If you find air pockets, prick them lightly with a sterile needle and press the sausage toward the prick to expel the air. Refrigerate the stuffed sausages uncovered for 30 minutes to let them dry slightly and firm up before cooking.
Cooking & Finishing
8. Pan-Fry (Traditional)
Heat a large skillet over medium heat and add 1–2 tablespoons olive oil or butter. When shimmering, add the makanek links in a single layer (do not overcrowd). Cook 4–6 minutes per side, turning gently, until golden brown and an instant-read thermometer reads 160°F (71°C) in the center.
9. Alternative: Oven Roast
Preheat oven to 400°F (200°C). Place sausages on a rimmed baking sheet and roast 15–20 minutes, turning once halfway, until well browned and internal temperature reaches 160°F (71°C).
Accompanying Sauce (optional)
11. Make Yogurt Sauce
In a small bowl, combine the plain yogurt, drained grated cucumber, lemon juice, crushed garlic, salt, and olive oil. Stir until smooth and refrigerate until ready to serve alongside the makanek.
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