Let's get cooking!

• Combine xx grams of Armenian Sausages Spice Blend and 12 finely minced garlic cloves with your ground beef. Add salt and cayenne pepper to your taste in this step.
• Thoroughly knead the ground beef until it is well incorporated and homogenized. Do not hesitate to knead extensively; it is important in achieving the desired texture for the sausages.
  
  You can use your kitchen machine for a quicker texture result.
• Your local butcher can help with stuffing the ground beef into the beef casings. When done, let them air-dry covered for 3 days for semi-dried sausages (they will be darker in color), then freeze till needed. Or you can toss them right into a lightly greased skillet/grill for an instant delight. I prefer them semi-dried though, the flavor truly intensifies and is just way much better.
• Alternatively, you can shape them like sausages and let them air-dry in the refrigerator uncovered for 3 days, turning them daily (for semi-dried sausages), then freeze till needed.
• Once sliced and cooked, they make excellent additions to breakfast sandwiches, pair wonderfully with eggs, or can elevate any pizza as a delicious topping!