Beef merguez

Ingredients for 1 servings:

• 800 g beef, cut into cubes
• 200 g fat (beef fat), also cut into cubes
• 2 garlic cloves, chopped
• 4 tbsp water
• Salt and pepper, freshly ground black
• 2 tsp sweet paprika powder
• ½ tsp cayenne pepper,
• ½ tsp cinnamon powder
• 1 tsp clove powder
• 1 tsp thyme, dried
• Intestine , (casings) for stuffing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mince the meat, fat, and garlic, ideally through a coarse grinder. Moisten the meat mixture with a few teaspoons of water, add the remaining ingredients, and mix well in a food processor. Season the meat mixture generously and then fill the sausages, tying them 15 cm apart. Hang the sausages in a well-ventilated place to dry for 24 hours. The merguez can be boiled in water, pan-fried, or grilled over charcoal. Serve with a tomato and red pepper sauce flavored with harissa.