hey everybody turn on Henry tattoos I'm gonna show you how to make traditional Armenian beef sausages which are similar to traditional sutures let's get straight into it now just in front of me here I've got one kilo of beef mince now in this case I'm using a 70% made to 30% fat ratio find that that works quite well stay clear of using anything lame because they are sausages they need to be a bit fatty so we'll start by adding in a 1 tablespoon of ground cumin about half a tablespoon of black pepper 1 heaped tablespoon of ground fenugreek 1 tablespoon of sweet paprika about 1 tablespoon of salt about 1/2 a teaspoon of ground chili 1/4 teaspoon of ground cinnamon half a teaspoon of ground mustard and about 1 tablespoon of ground fresh garlic now just add about 3 tablespoons of olive oil along with a quarter cup of cold water don't use warm water now you can also add some brown sugar too if you want to with the element of sweetness however I find there's no real point as it's meant to be spicy so just give it a quick mix together don't overwork it even if you overwork it's gonna become tough so just show me with one hand mix it all we want to do is get all the spices and flavorings combined it's basically want something that looks like that okay so now in my case see I've got a commercial grinder which has a sausage attachment onto it if you don't have that available I know a lot of KitchenAid mixes have them as an additional part to put onto all if not you can't get a handheld sausage stuffer as well now all we want to do is rub some olive oil all over the nozzle this will just make it much easier for our casing to go on and you just want to find an opening here like that and you just want to slide that over the muzzle and push it all the way to the end as far as you can go now all we want to do now is just keep on pushing just like that now be very gentle to okay so you should have a like that now don't why I'm not at the end yet what we're going to do is feed the meat through and they'll create some air we want that air to be released before we tie the end so the basic idea is to turn the machine on and let them meet come out once it gets to about here we want to try and lock if we do it now it's gonna create an air pocket we don't want any air in here so a 20 machine arm if you've got a low speed setting now I just gently push down on your hot pot to get the meat to come just like that once it comes out just pull it back of it and all you want to do is just climb on just like that now push it back again a little bit more and push on your help just like that I won't mind just small sauce like that let's see you get the sauce you want just speak your sausage around like that then push on your hopper again I continue you get the same sauce cool sit again so that's the basic idea there now instead of twisting it you can just create a long sausage then just twist it off the half of your life it's completely up to you also I should add at this point if you don't have a sausage or an oil or a sausage taco you can't just make these useless trees with your bare hands and just fry the flavors gonna be the same okay then once you reach the end all you want to do is tie another knot like that and simple as that our sausages were already I want to go ahead and show you how to cook it because it's pretty obvious but you can obviously pan fry damn girl damn boiler barbecue deep fryer if you want can do anything you like but simple as that and the breeding is you know exactly what's in the sausages themselves now you can obviously very ate the Inca ingredients however you like it doesn't have to be beef you can use lamb pork chicken turkey anything else and obviously you can change your spices any way you like I hope you like that guys please like and subscribe if you got any comments or suggestions leave them at the bottom and I'll see you all next time