Libyan-style lamb and liver sausages

Finely chop lamb (600 g) and beef liver (100 g) with a knife or pass them through a coarse grinder. Cut lamb fat (100 g) into small cubes. Chop green onion (50 g), parsley (25 g), and dill (20 g) finely.

Combine lamb (600 g), beef liver (100 g), lamb fat (100 g), green onion (50 g), parsley (25 g), dill (20 g), turmeric (15 g), table salt (15 g), dried peppermint (5 g), and black pepper (2 g). Knead the mixture for 5-7 minutes until it becomes sticky and evenly mixed.

Rinse natural casing (as needed) well inside and out, then stuff it tightly with the meat mixture and form small sausages. Prick the casing carefully in several places with a needle so extra steam can escape during cooking.

Arrange the sausages in a steamer or on a rack over simmering water and steam for 60 minutes, until the casing tightens around the filling and no pink raw juices remain inside. For a browner crust, quickly sear the cooked sausages for 2-3 minutes per side in a dry pan.