Traditional Merguez Sausage
Ingredients
- 333.3 gGround lamb (well chilled)
- 333.3 gGround beef 20% fat (visible fat)
- 2.7 pcGarlic (pressed)
- 1.3 tbspCumin ground
- 1.3 tbspSweet paprika
- 0.7 tbspHot pepper en poudre
- 0.7 tbspCoriander seeds (crushed)
- 10 gGray sea salt
- 0.7 tspBlack pepper ground
- 1.3 tbspExtra virgin olive oil
- 2 pcSheep casing (rinsed and desalted)
- 1.3 tbspHarissa
Method
A bright red meat that sizzles on the grill, releasing spicy and fragrant juices. The scent of toasted cumin and garlic promises a firm snap and a tender center.
- 1
In a large, cold container, mix the minced lamb and beef. The meat must remain cold so the fat doesn't melt during manual handling.
- 2
Add the pressed garlic, cumin, paprika, chili powder, harissa, and crushed coriander seeds. Pour in the olive oil and salt. Knead firmly by hand until the mixture becomes sticky and homogeneous.
- 3
Slide the casing onto the stuffer nozzle. Gently push the meat through to avoid air bubbles. The casing should be taut but flexible. Tie every 10 to 12 cm.
- 4
Let the sausages rest in the refrigerator uncovered for at least 2 hours. The skin needs to dry slightly to become crispy when cooked.
Frequently asked questions
How do you get this dish right?
- Never prick the sausages while cooking, the juices must stay inside to keep the meat tender.
- Beef fat is essential, do not use meat that is too lean or the sausage will be dry as wood.
How long does this dish keep?
Store for up to 3 days in the refrigerator or freeze immediately after resting.
