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Halal Sausage
Appetizers

Halal Sausage

4 serv.21 февр. 2026 г.

Description

Perfect with meals and drinks. People of certain religions are recommended to consume this type of sausage. Halal translates as "permitted" or "allowed" for use. Pork cannot be used in such sausage, and only salt and pepper are recommended. It is best to purchase sausage ingredients from specialty stores with halal products. To make this sausage at home, you need a cutter—that is, a very powerful blender—to obtain an emulsion from the minced meat. When preparing it, the minced meat temperature must not rise above +12°C, then the sausage will turn out juicy. Beef or artificial casing can be used for the sausage. Chicken breast looks like regular fat in the sausage and looks beautiful when sliced. It can be served warm or chilled.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all necessary ingredients.

  2. 2

    Step 2

    Step 2

    Mix both types of salt. Run the beef through a meat grinder with a coarse plate. Add half of the salt and mix well. Cover and refrigerate for 24 hours.

  3. 3

    Step 3

    Step 3

    Season the thigh meat with a salt blend on both sides, cover, and refrigerate for 24 hours.

  4. 4

    Step 4

    Step 4

    Slice the breast into thin slices and season with the salt mixture on both sides. Wrap in plastic wrap and refrigerate for 24 hours.

  5. 5

    Step 5

    Step 5

    Pass the beef through a fine mesh sieve. Then pass the thigh meat through. Mix everything together.

  6. 6

    Step 6

    Step 6

    Wash and soak the bulgur in warm water according to the instructions. Cut the breast into medium cubes and refrigerate.

  7. 7

    Step 7

    Step 7

    Place the beef mince in a blender, add the egg white and 1/2 of the water. Blend for 5 minutes. Add the chicken mince, the remaining water, and blend again for 5 minutes. Add the mixed spices and blend again for 5 minutes.

  8. 8

    Step 8

    Step 8

    Transfer the minced meat to the bowl. Add the diced breast and mix.

  9. 9

    Step 9

    Step 9

    Tightly fill the lamb tripe, tie the edges, and bind with twine. Refrigerate for 24 hours.

  10. 10

    Step 10

    Step 10

    Place the sausage in the oven and keep it there for one hour at t=65 degrees for one hour.

  11. 11

    Step 11

    Step 11

    Transfer to the multicooker bowl with water at 75°C and cook with the lid closed for 90 minutes. Immediately transfer to ice water until completely cooled. Pat dry and refrigerate for 12 hours.

  12. 12

    Step 12

    Step 12

    Remove, slice, and serve.

  13. 13

    Step 13

    Step 13

    The appetizer is ready. Serve to the table.