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Try SavoraPomegranate-Glazed Mombar (Halal Sausage)
A Middle Eastern delicacy! Tender, herbed rice is carefully stuffed into halal beef casings, then fried to golden perfection. The tangy-sweet pomegranate glaze adds a delightful contrast to the rich sausage, making it a truly unforgettable dish.
Ingredients
- feet Halal beef casings2
- Short-grain rice1 cup
- Fresh parsley1/2 cup
- Fresh cilantro1/4 cup
- Fresh dill1/4 cup
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Allspice1/2 teaspoon
- Olive oil2 tablespoons
- Onion1/2
- Garlic2 cloves
- Pomegranate molasses1/4 cup
- Lemon juice1 tablespoon
- Sugar1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- as needed Vegetable oil
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Learn MoreMethod
Prepare the rice: Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps the rice cook properly.
Make the filling: In a large bowl, combine the rinsed rice, parsley, cilantro, dill, cumin, coriander, allspice, olive oil, chopped onion, minced garlic, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
Prepare the casings: Rinse the halal beef casings inside and out with cold water. This helps to remove any excess salt and debris.
Stuff the casings: Using a sausage stuffer or a small spoon, carefully stuff the rice mixture into the beef casings. Be careful not to overstuff them, as they will expand during cooking. Leave some room at the ends to tie them off.
Tie off the sausages: Tie off the ends of the stuffed casings with kitchen twine to create individual sausages. You can make them any size you like.
Cook the sausages: Bring a large pot of salted water to a boil. Gently add the stuffed sausages and cook for about 30-40 minutes, or until the rice is cooked through and the sausages are firm.
Prepare the pomegranate glaze: While the sausages are cooking, prepare the pomegranate glaze. In a small saucepan, combine the pomegranate molasses, lemon juice, and sugar. Bring to a simmer over medium heat and cook for about 5-7 minutes, or until the glaze has thickened slightly.
Fry the sausages: Once the sausages are cooked, remove them from the water and pat them dry with paper towels. Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Fry the sausages until they are golden brown and crispy on all sides.
Glaze and serve: Brush the fried sausages with the pomegranate glaze. Serve immediately and enjoy!
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