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Growing up I used to eat this kind of sausage with eggs a lot for breakfast. It is one of the best Iraqi breakfast . The authentic way to make this kind of sausage is, to dry the meat that is mix with spices and salt and stuffed in the caw intestines in an open cool and dry air for a few days. Here I am making it the easy and fast way. It tastes also as good as the authentic one :). I hope you will like it !
Ingredients:-
1 pound ground fatty beef or half beef and half lamb.
2-4 cloves minced
1 1/2 -2 tsp 7 spices
1/2 -1 tsp black pepper (depend how much hot you want your sausage to be)
1 tsp paprika
1/4 tsp cardamom
1/4 cinnamon
1/8 tsp ginger powder (optional)
1/8 tsp nut meg powder
1/8 tsp cloves powder
1/2 tsp cumin powder
1/8 tsp garlic powder (optional)
1-2 tsp salt or to test
Note:- All spices and salt are to test. You can add more or less or delete depends on how much spicy you like your Bastirma to be!
Steps:-
Mix all the ingredients together very well until it forms a smooth ball of meat.
Form the meat into a long and thick log around 8” to 10” long by 4” diameter.
Cover with plastic wrap.
Squeeze both ends tightly.
Roll the log of meat with a rolling pin to make the surface flat.( this step is optional).
Freeze the log for a few hours so the meat is frozen but not 100%.
Cut with sharp knife into thin slices.
At this stage you can fry them with a little oil or freeze them in a zip lock bag for later use.
Fry them for a few minutes on each sides then you can enjoy them with eggs or as is in a sandwich.
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