Another type of sausage: Moong dal, pork and lamb

Put in cuisinart:  8 large garlic cloves, 2 inches of chopped ginger, 3 serrano peppers and pulse until chopped small.   Put 4 tbsp oil in pan.  When hot, add a couple tbsp of each:  cumin seed, mustard seed, and coriander seeds.  When they begin to pop, add garlic mixture and cook about 2 minutes.  Turn off heat.

Rinse moong dal.  Soak for an hour.  Cook in boiling water until tender.  Drain and cool.

Grind about 2 pounds each of lamb stew meat and pork shoulder.  Mix with a couple of tbsp red wine vinegar, the spice mixture, ground pepper  and 3 tbsp salt.  Add moong dal and stir in.

Stuff, still not pretty, but quite tasty.