Merguez Sausage

Name: Merguez Sausage
Cuisine: Moroccan
Ingredients: 1 kilo ground number 10 beef neck; 1 kilo ground number 2 beef ribs; 200 grams lamb fat; 1 tablespoon coriander seeds; 1 heaping teaspoon crystal garlic; 1 teaspoon cumin; 1 heaping tablespoon sweet paprika; 1 tablespoon ground black pepper; 2 tablespoons salt; 1 heaping tablespoon pilpel tzhuma or harissa; collagen sleeve for sausages

Serves 1

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Merguez Sausage

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Serves 1

Directions

1Combine the meat and diced fat in a bowl, or grate the fat using a grater.
2Add all of the spices into the bowl and mix well.
3Place the mixture into the sausage stuffer.
4Slide the collagen casing onto the nozzle.
5Fill the collagen casing with the mixture.
6Before the end, stop filling, to allow room for tying.
7Shape the sausage by twisting sections.
8Tie each end of the sausage.
9Place the sausages in the refrigerator for at least two hours.
10Grill the sausages.
11Serve the sausages with parsley, tahini, matbucha, sweet cabbage salad, and pita.

Ingredients

1 kilo ground number 10 beef neck
1 kilo ground number 2 beef ribs
200 grams lamb fat
1 tablespoon coriander seeds
1 heaping teaspoon crystal garlic
1 teaspoon cumin
1 heaping tablespoon sweet paprika
1 tablespoon ground black pepper
2 tablespoons salt
1 heaping tablespoon pilpel tzhuma or harissa
collagen sleeve for sausages

Equipment

mortar and pestlesausage stuffer

Tips

For a milder sausage, use ground number 2 beef instead of ground number 10 beef.
For spicier sausage, add chili.
For a redder sausage, double the pilpel tzhuma or harissa.
For an anise flavor, add one teaspoon of fennel seeds.
Leave sausages in the refrigerator for a minimum of 2 hours or up to 12 hours before cooking.
To freeze, leave sausages in the refrigerator for 2 hours before placing in freezer for up to six months.

Merguez Sausage

Serves 1

facebook.com

Merguez Sausage

facebook.com

Serves 1

Directions

1Combine the meat and diced fat in a bowl, or grate the fat using a grater.
2Add all of the spices into the bowl and mix well.
3Place the mixture into the sausage stuffer.
4Slide the collagen casing onto the nozzle.
5Fill the collagen casing with the mixture.
6Before the end, stop filling, to allow room for tying.
7Shape the sausage by twisting sections.
8Tie each end of the sausage.
9Place the sausages in the refrigerator for at least two hours.
10Grill the sausages.
11Serve the sausages with parsley, tahini, matbucha, sweet cabbage salad, and pita.

Ingredients

1 kilo ground number 10 beef neck
1 kilo ground number 2 beef ribs
200 grams lamb fat
1 tablespoon coriander seeds
1 heaping teaspoon crystal garlic
1 teaspoon cumin
1 heaping tablespoon sweet paprika
1 tablespoon ground black pepper
2 tablespoons salt
1 heaping tablespoon pilpel tzhuma or harissa
collagen sleeve for sausages

Equipment

mortar and pestlesausage stuffer

Tips

For a milder sausage, use ground number 2 beef instead of ground number 10 beef.
For spicier sausage, add chili.
For a redder sausage, double the pilpel tzhuma or harissa.
For an anise flavor, add one teaspoon of fennel seeds.
Leave sausages in the refrigerator for a minimum of 2 hours or up to 12 hours before cooking.
To freeze, leave sausages in the refrigerator for 2 hours before placing in freezer for up to six months.