Merguez (Tunisian Lamb Sausage)
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
30 merguez
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Course
Main Course, Appetizer
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Cuisine
Tunisian, North African
Merguez (Tunisian Lamb Sausage)
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Merguez is a spicy fresh sausage prepared with uncooked lamb, beef or a mixture of both meats, from Berber North African cuisine that is popular in Tunisia, Algeria and Morocco.
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Ingredients
- 1½ lb beef (fairly lean, boneless)
- 1 lb lamb (boneless)
For the seasoning
- 1 tablespoon salt fine
- ½ tablespoon paprika
- 3 tablespoons harissa
- ½ teaspoon chili powder
- ½ teaspoon black pepper ground
- 1 tablespoon fennel seeds ground
- ½ tablespoon cumin ground
- ½ tablespoon ground coriander
- ½ teaspoon ground nutmeg
- 4 cloves garlic , crushed
Equipment
- 10 feet Sausage casings sheep intestine of about 1-inch/2, 5cm diameter
- Meat grinder
- sausage stuffer
Instructions
- Wash the casings and soak in water for 1 hour.
- Make a knot at one end of each casing.
- Grind the beef and lamb with the ¼ inch (6 mm) hole meat grinder plate.
- Mix the spices in a large bowl.
- Stir in the minced meat and mix well.
- Attach the funnel to the meat grinder.
- Slide a casing around the funnel.
- Grind the meat again and stuff the sausage into the casings.
- Form sausages about 4 inches (10 cm) long.
Notes
- Artificial casings (collagen, for example) can also be used instead of sheep casings. In this case, it will not be necessary to soak them in water before use.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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