Low Fat Makanek (Lebanese Sausages)

Elevate your culinary repertoire with this flavorful yet guilt-free recipe for Low Fat Makanek, a healthier spin on traditional Lebanese sausages. Crafted with lean beef and lamb, these spiced sausages are delicately seasoned with a rich blend of Middle Eastern spices like cinnamon, allspice, and coriander, and infused with fresh garlic and a splash of zesty lemon juice for a burst of vibrant flavor. Using minimal olive oil and optional low-fat sausage casings, this recipe reduces fat content without compromising the authenticity of this beloved dish. Perfectly browned in a skillet and ready in under an hour, these sausages are ideal for serving warm with pita bread, rice, or fresh vegetables, making them a delicious and wholesome centerpiece for your next Mediterranean-inspired meal.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 500 grams Ground lean beef
• 250 grams Ground lean lamb
• 1 teaspoon Ground cinnamon
• 1 teaspoon Allspice
• 1 teaspoon Coriander
• 0.5 teaspoon Cloves
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cloves Garlic, minced
• 2 tablespoons Lemon juice
• 1 tablespoon Olive oil
• 0.5 meters Chicken or turkey sausage casings

Directions

Step 1

In a large mixing bowl, combine the ground lean beef and lean lamb until evenly mixed.

Step 2

Add ground cinnamon, allspice, coriander, cloves, paprika, cumin, salt, and black pepper to the meat mixture. Mix well to distribute the spices evenly.

Step 3

Add minced garlic and lemon juice to the meat mixture and blend thoroughly until all ingredients are combined.

Step 4

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.

Step 5

Prepare the sausage casings by soaking them in warm water for about 15 minutes. Once softened, rinse under running water and set aside.

Step 6

Fix a sausage maker or a piping bag with a large nozzle on a clean surface. Lubricate the nozzle slightly with a few drops of olive oil.

Step 7

Fill the nozzle with the refrigerated meat mixture. Carefully insert one end of a casing onto the nozzle and begin filling the casing by gently pressing the meat through the other end of the nozzle. Twist the sausage at regular intervals to form individual links.

Step 8

Once all the meat has been used, ensure no air pockets are inside the sausages. Pinch to remove any and twist the sausages accordingly.

Step 9

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Step 10

Place the sausages in the skillet and cook for about 10 minutes, turning occasionally to brown all sides evenly.

Step 11

Reduce the heat to low, cover the skillet with a lid, and let the sausages cook through for another 10 minutes.

Step 12

Remove from heat and serve warm with pita bread or rice, accompanied by a side of freshly chopped vegetables.

Nutrition Facts

Serving size	(874.3g)

Amount per serving	% Daily Value*
Calories	1688.3

Total Fat 109.9g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 549.8mg	0%
Sodium 3382.8mg	0%
Total Carbohydrate 14.4g	0%
Dietary Fiber 4.0g	0%
Total Sugars 1.3g
Protein 155.3g	0%

Vitamin D 0IU	0%
Calcium 164.1mg	0%
Iron 19.8mg	0%
Potassium 979.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 37.2%

Carbs: 3.5%