Bombari is a Cypriot traditional recipe which resembles like sausage but it is actually a cooked meal. My mother used to make this and we loved it. Although I did not have a recipe for this, however, I could remember the way she used to make it and I tried to recreate it. I even remember that she would cut the minced meat by hand, using two sharp knives in opposite direction. However, I did not know if she used sheep, goat or hog casings, so I preferred to use pork casings. I also could not remember if there was cinnamon in it, but I added some and the final result was quite close and in any case it was delicious.
I know that some of you may feel disgusted at the site of the intestines but believe me if they are properly cleaned they are much better than using synthetic casings made of cellulose, collagen, fibrous or muslin.
Sausage casings cannot be found in Athens, so I had to make a special order to my butcher. His supplier sent the entire intestine, which was a lot of meters long, and fortunately it was cleaned and washed, but nevertheless I also washed it many times to be absolutely sure that we could eat it. After washing it, I have kept some of it in the deep freezer as I intend to make this again and I also intend to make sausages. The recipe is not at all difficult although we had a little difficulty at the beginning with the procedure of filling them, but once we found the best way it was easy. The small sausage machine I had was not at all practical, so in the end I used an old plastic pastry piping tool which I never use any more.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!