Syrian Jewish Salsiccia di Pignone

Ingredients

In this adaptation, the traditional Italian Salsiccia di Pignone is transformed into a Syrian Jewish delicacy by incorporating Middle Eastern spices and flavors. The original recipe typically uses pork as the main ingredient, but in this version, lamb is used instead to align with the dietary preferences of Syrian Jewish cuisine. The addition of spices like cumin, coriander, and cinnamon gives the sausage a distinct Middle Eastern taste. We alse have the original recipe for Salsiccia di Pignone, so you can check it out.

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground paprika 1/2 teaspoon ground paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 2 tablespoons olive oil 2 tablespoons olive oil
• Lamb casings (optional) Lamb casings (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, minced garlic, cumin, coriander, cinnamon, paprika, black pepper, salt, nutmeg, cloves, cayenne pepper (if using), parsley, and mint. Mix well to ensure the spices are evenly distributed.
2. 2.
   If using lamb casings, rinse them thoroughly and soak in water for 30 minutes to soften. Attach one end of the casing to a sausage stuffer or a piping bag fitted with a large round tip.
3. 3.
   Stuff the lamb mixture into the casings, twisting the sausages into desired lengths. If not using casings, shape the mixture into sausage patties.
4. 4.
   Heat olive oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides and cooked through, about 10-12 minutes.
5. 5.
   Remove the sausages from the skillet and let them rest for a few minutes before serving.
6. 6.
   Serve the Syrian Jewish Salsiccia di Pignone with tahini sauce, fresh pita bread, or couscous.

Treat your ingredients with care...

• Lamb — Choose lean ground lamb for a healthier option. If you prefer a stronger lamb flavor, you can use ground lamb with a slightly higher fat content.
• Cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Tahini sauce — If you don't have tahini, you can substitute it with a mixture of equal parts peanut butter and lemon juice.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add a pinch of chili flakes.
• If you don't have lamb casings, you can shape the mixture into meatballs or patties and cook them accordingly.
• Serve the sausages with a side of pickled vegetables for a tangy contrast.
• Make sure to cook the sausages over medium heat to prevent them from drying out.
• Leftover sausages can be refrigerated and enjoyed the next day. They can also be frozen for future use.

Serving advice

Serve the Syrian Jewish Salsiccia di Pignone as a main course alongside a fresh salad or roasted vegetables. Drizzle some tahini sauce over the sausages and garnish with additional chopped parsley and mint for a vibrant presentation.

Presentation advice

Arrange the cooked sausages on a platter, garnish with fresh herbs, and serve with warm pita bread or couscous. Place a small bowl of tahini sauce on the side for dipping.