Merguez Sausage

Serves 1
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Directions

  1. 1Combine the meat and diced fat in a bowl, or grate the fat using a grater.
  2. 2Combine the meat and diced fat in a bowl, or grate the fat using a grater.
  3. 3Combine the meat and diced fat in a bowl, or grate the fat using a grater.
  4. 4Add all of the spices into the bowl and mix well.
  5. 5Add all of the spices into the bowl and mix well.
  6. 6Add all of the spices into the bowl and mix well.
  7. 7Place the mixture into the sausage stuffer.
  8. 8Place the mixture into the sausage stuffer.
  9. 9Place the mixture into the sausage stuffer.
  10. 10Slide the collagen casing onto the nozzle.
  11. 11Slide the collagen casing onto the nozzle.
  12. 12Slide the collagen casing onto the nozzle.
  13. 13Fill the collagen casing with the mixture.
  14. 14Fill the collagen casing with the mixture.
  15. 15Fill the collagen casing with the mixture.
  16. 16Before the end, stop filling, to allow room for tying.
  17. 17Before the end, stop filling, to allow room for tying.
  18. 18Before the end, stop filling, to allow room for tying.
  19. 19Shape the sausage by twisting sections.
  20. 20Shape the sausage by twisting sections.
  21. 21Shape the sausage by twisting sections.
  22. 22Tie each end of the sausage.
  23. 23Tie each end of the sausage.
  24. 24Tie each end of the sausage.
  25. 25Place the sausages in the refrigerator for at least two hours.
  26. 26Place the sausages in the refrigerator for at least two hours.
  27. 27Place the sausages in the refrigerator for at least two hours.
  28. 28Grill the sausages.
  29. 29Grill the sausages.
  30. 30Grill the sausages.
  31. 31Serve the sausages with parsley, tahini, matbucha, sweet cabbage salad, and pita.
  32. 32Serve the sausages with parsley, tahini, matbucha, sweet cabbage salad, and pita.
  33. 33Serve the sausages with parsley, tahini, matbucha, sweet cabbage salad, and pita.

Ingredients

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