Basket
  COOKING TIME

2 hours

  MAKES

12 large sausages

  DIFFICULTY

Intermediate

  NUTRITION

Treat time

Merguez Sausage

We made this World Cup film for our good friends at Weschenfelder! Visit www.weschenfelder.co.uk for lots of products

 

 

To make this sausage you will need:

 

 

2 teaspoons whole cumin seed

 

2 teaspoons whole coriander seed

 

2 teaspoons whole fennel seed

 

2 tablespoons paprika

 

25 g Kosher salt

 

1/2 teaspoon cayenne pepper

 

1.5 Kg beef or lamb shoulder, or a mixture of both

 

250 g beef fat, cut into 3 – 4 mm pieces and minced

 

6 – 8 cloves of garlic, crushed

 

2 tablespoons harissa

 

Lamb casings, soaked in a number – changes of cold water for 60 minutes in total

 

 

Always chill your meat by placing it into the freezer for 30 minutes and sterilise your utensils etc.

 

 

Put your sheep skins in tepid water to soak, change the water a couple of times. A drop of oil in the last water change will make them easier to load.

 

 

Grind together using a 6 mm plate all the dry ingredients except the salt.

 

 

Having ground your meat and fat fat place them in the refrigerator to keep cool.

 

 

Once you have your spices assembled, remove the meat from the fridge.

 

 

Mix in the salt, garlic, harissa and your spice mix.

 

 

Transfer to the fridge to chill for 15 minutes while you load your skins onto the stuffing attachment.

 

 

You can test for seasoning by cooking a small piece of the meat and adjust accordingly.

 

 

Stuff your sausages and link at about 6 inches.

 

 

Rest for 24 hours and cook, by frying or baking but preferably on a smoky BBQ, though some variations are smoked before cooking.

Author

Paul Peacock

From the Bookshop

RSS
Facebook
Google+
https://www.kitchennewbie.com/recipes/merguez">
Twitter
YOUTUBE
Pinterest

Have a look around at our recipes