Maqaniq is a thin mutton or beef sausage typically served as part of a mazza table in the Levant, the area surounding Lebanon. These sausages are believed by at least one scholar to be derived from the Latin lucanicae sausages known by the Romans.
750 grams of coarsely ground mutton or lamb
300 grams of mutton or lamb fat, finely chopped
1/8 cup white wine vinegar
Juice from 1/2 lemon
1 1/2 tbs coriander seeds, crushed
1 1/2 tbs baharat (based on the basic ingredients of black pepper and allspice. Some mixes might include paprika, coriander seeds, cassia bark, sumac, nutmeg, cumin seed, or cardamon seed)
1 1/2 tsp of coarse Salt and freshly ground black pepper to taste
3 meters lamb casing, rinsed
Chill the meat and the fat in the freezer for 30 minutes on a flat tray
In a large bowl mixer, using a beater blade, mix all the meat, fat and spices together and work well until the ingredients become sticky, about 4 minutes on medium speed.
Stuff the forcemeat into the sheep casings taking care to not overstuff the sausage otherwise it will burst, either then and there or during cooking. Also be careful that the sausage stuffing enters the casing continuously and evenly and that no air bubbles develop. If air bubbles do occur it is better either to cut the sausage at that point and start a new one by tying the end off, or to prick the air bubbles with a toothpick.
Place in the refrigerator and leave to bloom, covered for 12-24 hours.
You can freeze the uncooked sausages for up to four months or cook by poaching in water to cover for 10 minutes and then frying with a little olive oil over medium-low heat until browned.