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another lebanese (I think) sausage question

zim | Feb 14, 200309:40 AM

So I tried out another suasage my sister brought back from dearborn (she didn't have names it was a point and shoot operation)and wanted to see if folks knew what its called.

it was crumbly,and uncooked, the consistency of mexican chorizo, and like chorizo a lot of oil came out in the parika or chile, lots of garlic,and lots of cumin too I think. At first I thought it might be the soujouk mentioned in the thread about makenek but it was much lighter in color of the picture I found of soujouk at the cook's thesaurus sausage page (

so can anyone identify this mystery meat?

Oh by the way, it was pretty tasty, but pretty intense eating, you had to eat in small bites.


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