How To Make Armenian Sausages

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How To Make Traditional Armenian Beef Sausages
1kg beef mince (70% meat-30% fat)
1 tbsp ground cumin
1 tbsp salt
1/2 tbsp black pepper
1 tbsp ground fenugreek
1 tbsp sweet paprika
1/2 tsp ground chili
1/4 tsp ground cinnamon
1/2 tsp ground mustard
1 tbsp fresh garlic
3 tbsp olive oil
1/4 cup cold water

[@xloyanv8428]

thats our heritage you're sharing here bro, thanks !! keep up the good work !!!

[@nolamu]

Thank you a lot for the recipe it came out so delicious.

[@MrAllad]

I made it today and it is superb.

[@dzovig1]

And by the way I loved the music ... sharunageh hamov kordzerut.

[@barbaraesposito286]

Tried this recipe, which has the makings of being great. However, as I was waiting for some new sausage casings to arrive, I couldn't make them immediately...but my wife suggested I made a xouple of patties in the meantime, just to try the cooked flavour of the mi Patties turned out OK., but were just a tad 'flat' on flavour...very edivl, let me add, but just a bit lacking. So, by the time the casings had arrived, I 'GT'd' the recipe somewhat, trebling the fenugreek, trevling the garlic, doubling the cumin, doubling the chilli...and made my sausages. Absolutel PARADISE...reminded me of my home in Egypt, all those years ago, and my refular visits to my family in Baghdad and in Mosul. Recipe you give is great for the European palate, but my GT one is more 'baladi'. Keep cooking!

[@mujtabaawan8562]

I like the duduk music at the end. By the way are you Armenian?

[@HenrysHowTos]

Mister Af I sure am!

[@philkeshish5834]

Hi Henry, hope you are well! what's the difference between this sujoukh and the one you find commercially which is chubbier in shape, drier, and red in color? Thanks in advance

[@HenrysHowTos]

Phil Keshish hi Paul, generally there is a difference in spices between the different countries thay prepare it. Some use lamb or beef but I know some also prepare with horse meat which all will have an effect on the final texture and color. Hope this helps :)

[@mhammadzreik6293]

awesome i just like to see more video quality for your videos

[@cukrarenmarlenka]

More Armenian recipies pls!:)

[@wael8868]

Hello Do you have the ingredients in grams or pounds? For 10kg of meat?

[@medetit]

thank you so much,

[@maheksajjad994]

very nice

[@larazahabi]

Do you dry these out? And how do you do so safely?

[@HenrysHowTos]

+Lara no I didn't dry, it won't be safe as it's mince so I wouldn't recommend drying or curing them

[@larazahabi]

Henrys HowTos butchers in Lebanon just hang them from the ceiling :D (but for a couple of days only)

[@HOPUS1000]

could you please tell me what is the outside name that you use for the filling ? can you give me the name thank you

[@HenrysHowTos]

HOPUS1000 these ones specifically are called "collagen sausage casings", try to find hog casings first though as the natural casing works much better.

[@HOPUS1000]

Thank you very much for your answer, I live in France and I shall search for some substitut. May I kindly ask you to bring us further Traditional Iranian and armenian recipes. Many thanks and kind regards

[@larazahabi]

did you soak the collagen casings first?

[@janamohamad2834]

where can i buy these ready from orlando ?

[@jacquesroussel3268]

Does anyone know the recepie for Armenian Three Sausage Borscht?

[@Mourad1m]

Best sujuk was made by an armenian familj called "Apikoglu" in Kayseri porvince. But unfortunately, some of them were killed, others were forced to leave the country - durin 1970!

[@howardjohnson2138]

What kinda casings use you?

[@HenrysHowTos]

Howard Johnson I generally like to use hog casings only

[@howardjohnson2138]

SUPER! Thanks

[@xloyanv8428]

Henrys HowTos bro, you're on facebook too ? I'd love to hear from you

[@InCaldera]

You added white pepper when you said black... Uh?

[@nolamu]

How come in the stores are red

[@XzzVttll]

I use only natural casing...

[@HenrysHowTos]

lalos personally I do also, however, I made it like this as it's much easier to obtain

[@dzovig1]

Hatchoghutyun