Just before the first Gulf War, a new Marine, Anthony Swofford (Jake Gyllenhaal, right) and his battalion arrive in Saudi Arabia. They expect to squash Saddam Hussein’s army and head back home within a fortnight.
They are wrong: months of waiting follow, filled with pointless manoeuvres in the desert, angst about girls back home, petty squabbles and masturbation.
They let off steam by getting blind drunk at a Christmas party, but even this turns sour when a soldier accidentally sets a truckload of flares alight with a pan of sausages. Swofford takes the rap and is punished with a bout of latrine cleaning and a demotion to private. These excellent sausages aren’t strictly Iraqi, but they are pork-free.
WHAT YOU NEED
1kg boned lamb shoulder, with fat
350g diced lamb fat
4 cloves garlic, crushed
1tbsp fennel seeds, ground
1tsp coriander seeds, ground
1tsp harissa (chilli and garlic paste)
2tsp salt; half tsp cayenne pepper
lamb’s intestine casing
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METHOD
Mince the lamb shoulder and fat coarsely in a blender, then stir in the spices and water. Cover and leave overnight in the fridge. Put the mixture in a sausage maker and fill the casing, twisting it into links the length of one hand-span. Alternatively, form meat into sausage-shaped patties and thread on skewers. Grill over charcoal. Serves 6 with flat bread and salad.