Lamb and Pomegranate Sausages (skinless)

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2 pounds boned lamb shoulder, stew meat, or neck bones.
1 cup diced onions
10 garlic cloves, crushed/smashed
2 spring onions, chopped
2 cups pomegranate juice
4 Tablespoons olive oil, fruity rather than virgin
10 ounces beef suet (kidney fat, cut into ½-inch cubes and chilled
4 teaspoons whole cumin seeds
½ teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoon cayenne pepper
1½ teaspoon nutmeg
4 teaspoons salt
4 Tablespoons currants, (optional)
4 Tablespoons almonds, slivered & toasted (optional)
Trim the Lamb of all fat and gristle, and cut into 1 inch cubes. Combine in a large bowl with the onions, garlic, and spring onions, 1 Cup of pomegranate juice, and the olive oil. Cover and Refrigerate overnight.
The next day, remove the lamb, onion, garlic and scallion from the marinade, discard the liquid, and return to the fridge. Chill the meat grinder parts for about 15 minutes. Working quickly to keep the meat chilled, grind the lamb mix to a medium-grind. Grind the beef suet(well-chilled) and add to the mix.
Add the rest of the seasonings, toss and mix gently. In a small saucepan over medium heat, boil the remaining cup of pomegranate juice, reducing reduce to about 4 tablespoons, and set aside. When cooled, add the juice, optional currants and the almonds to the meat mixture and mix gently.
Fry 1 Tablespoon of the sausage mix in a little oil to taste and adjust the seasoning. The sausage will keep in the refrigerator for a few days, and should freeze well. When thawing, gently remix any liquids that may seep out.
Form into sausages or patties and gently grill or fry, or use to stuff onions, mushrooms, peppers.
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