250g minced pork
250g minced beef
1 onion finely chopped
3 cloves garlic – crushed
3/4 tsp harissa paste
1 1/2 tsp paprika
1/2 tsp cayenne pepper
1 tsp thyme leaves
1 tsp majoram
1/2 tsp baking powder
1 tsp soaked and ground caraway seeds
salt and pepper
chicken or beef stock for basting (optional)
olive oil

Pour a tbsp of hot water over the caraway seeds and let soak. (OK – I have to admit that I have no idea if this step is correct as no clarification as to the ‘soaking and grinding’ of the caraway seeds was given but I think this is how it works.
Mix together all ingredients except the olive oil and the optional stock.
Grind the caraway seeds in a mortal and pestal and add to the meat mixture.
Make sure everything is well mixed.
Shape into little sausage shapes about 4 inches long and 1 inch wide. I made mine a little plumper but having checked out some images online this seems to be about the right shape.
You can either barbecue them (which would probably be best) or fry them in a frying pan with the olive oil for 20-30 minutes basting if you want.

Serve with mustard


OK, so I didn’t do the basting step and I probably bought lean beef mince which led to a drier meat which wasn’t great. However the flavour was there and all those spices were great. I am just not a fan of eating straight up cooked mince (unless it’s in a bun I suppose!)

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