Merguez

Ingredients for 20 servings:

• 750 g leg(s) of lamb (defatted and skinned)
• 15 g salt
• ½ g oregano, ground
• 10 g sweet paprika powder
• 2 g black pepper, ground.
• ½ g ground cumin
• 1 g coriander, ground
• 1 tsp, leveled chili flakes
• 2 pinches of cinnamon
• 1 pinch of mace (nutmeg)
• 1 pinch of ginger
• 1 pinch of allspice
• 1 pinch of cardamom
• 3 cloves garlic
• 125 ml water (ice water)
• Intestine, Sheep casings, cal. 20

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

North African sausages – also for grilling

Preparation: Place 125ml of water in a suitable container and place in the freezer for 30 minutes. Precisely weigh the spices (e.g. using a spoon scale) and remove some of the salt. Peel and press the garlic, and rub it with the small amount of salt. Dice the prepared meat to size for a grinder, mix it with the spices, and pass it through the fine grinder disk. Add the garlic to the mixture and mix it in thoroughly, then pour in the ice water and knead well. Place the mixture in a clean bowl, cover with cling film, and leave to stand in the refrigerator for 1 hour. Soak the oyster mushrooms, cal. 20, in lukewarm water. Then remove the casing and blow on one end to open it. Now run lukewarm water directly from the tap into the casing and rinse it out. Then strip it well and thread it onto the appropriate stuffing tube. Fill sausages of about 10cm in length and twist off. Heat the fat in a pan and fry the merguez for a few minutes until browned. This meat mixture will make enough for about 20 merguez. Note: If you find the chanterelle mushrooms too fiddly, you can skip the casing and just run the meat mixture through the stuffing tube. However, they won’t be as tender after frying. If you like it really fiery, double the chili. (It’s not worth buying harissa separately, as it only contains the above ingredients plus chili.)