Kebbe sausages in a meat grinder

Step-by-step preparation

Cooking time: 5 hr 30 mins

1. STEP 1

   

   Prepare all the necessary ingredients to prepare kebbe sausages in a meat grinder. It is better to take young lamb with a small amount of fat or replace it with beef. Hard-boil the egg and cool.

2. STEP 2

   

   Bulgur is a cereal made from crushed wheat and is added to minced meat instead of bread. Moreover, it is also much healthier than bread. Before use, rinse the bulgur thoroughly and soak in warm water for 4-5 hours in a ratio of 1*3. Rinse the cereal thoroughly and place in a sieve to drain.

3. STEP 3

   

   Cut hard cheese into thin slices. It’s even better if you take the processed cheese in slices, it will be easier to work with.

4. STEP 4

   

   Wash the green onions, dry and finely chop.

5. STEP 5

   

   Peel the egg and grate it. Place it in a bowl with the chopped onion, add salt and stir.

6. STEP 6

   

   Distribute the filling among the cheese slices and roll into tight tubes.

7. STEP 7

   

   Remove the bones from the lamb, if there are any, rinse and cut into pieces. Pass through a meat grinder with a fine grid and mix.

8. STEP 8

   

   Add the prepared bulgur to the minced meat, add salt, pepper and stir. Instead of black pepper, you can use white or green peppers.

9. STEP 9

   

   Pass the mixture through a fine grinder again and mix.

10. STEP 10

    

    Now remove the grate and cutting blade from the meat grinder. Install kebbe attachments instead. It consists of two parts, which are a nozzle with a truncated cone, and the second is a circle with a rounded convexity. Assemble the meat grinder, turn it on and get hollow tubes of the length we need. Place the pieces on a plate in one layer.

11. STEP 11

    

    Insert the filled cheese tubes inside the meat tubes and form a kebbe, tightly closing the ends.

12. STEP 12

    

    Pour refined vegetable oil into a frying pan and heat over medium heat. To check the oil, just dip dry vermicelli into it. If bubbles begin to form on its surface, the oil is ready. Dip the cooked kebbe and fry in oil until golden brown on all sides. There should be enough oil so that the kebbes are submerged more than half their thickness.

13. STEP 13

    

    Transfer the fried kebbies to a plate lined with paper napkins to remove excess fat.

14. STEP 14

    

    Serve kebbe immediately with rice or plenty of herbs and vegetables.

15. STEP 15

    

    Bon appetit.

Comments on the recipe

Tatiana

08.08.2023

4.5

my meat grinder has a kebbe attachment, but I’ve never used it before. I’ll have to try it