in Recipes

Merguez sausages

updated

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Ingredients for 1 servings:

  • 600 g medium-fat beef
  • 250 g mutton
  • 150 g pork (pork cheek or belly)
  • 20 g salt
  • 3 g pepper
  • 3 g nutmeg
  • 1 ½ g garlic powder
  • 2 g onion powder
  • 3 g cumin
  • 2 g all-spice
  • 15 g paprika powder, hot
  • 15 g Paprika powder, hot, 3 g cutter aid

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Cut the meat into pieces suitable for a mincer, season with all the ingredients, and mix thoroughly. Then mince with a 3 or 4 mm disc and knead the sausage meat with a little mineral water until smooth. Using a sausage stuffer, press the sausages into 22/24 gauge sheep casings and twist them to a length of 12-15 cm. These sausages are usually grilled, but they can also be pan-fried. If you don’t like the taste of lamb, you can also use 90% medium-fat beef and 10% pork cheek or fat belly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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