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10 Serves
71 Mins
18 g
4 g
13 g
Grind the beef and fat using a meat grinder, then mix thoroughly with crushed coriander seeds, cloves, nutmeg, salt, and pepper in a large bowl.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TurkishVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
53 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
337 mg / 4,700 mgSodium
1463 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Add vinegar to the meat mixture and incorporate well to ensure even seasoning and preservation.
Using a sausage stuffer, fill the sheep casings with the seasoned meat mixture, twisting into desired lengths.
Hang the sausages on a drying rack in a cool, well-ventilated area to air-dry until firm, which typically takes several days.
Ground Beef
Coriander Seeds
Cloves
Nutmeg
Vinegar
Sheep Casing
Vitamin A
3 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
53 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
337 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
35
g70
g35
g
Icelandic
CanadianZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgAlcohol
0 g