Hi Charcutier57,
We used the recipe out of Stanley Marianski book for Soujuk. We could not get lamb tail fat I guess they don’t raise these type of sheep around here, so we used just regular lamb fat. The results by far exceeded our expectations. Unfortunately the recipe does not give shape specifications. We did go to a local middle eastern store and looked at some commercially produced product. For some entertainment here are some photos of our method of flattening the sausage:
