Nutrition Facts
6 servings
6
Homemade Merguez: the easy recipe
I have wanted to make my own sausages for a long time, a real challenge that was important to me. Moreover, since I got my meat grinder, I don’t even buy ground meat anymore; I make it myself, and it’s a delight. To find the right mix, I had to be patient and conduct research online, gathering information from those around me. I finally found my happiness. I owe this version to several people, so a big thank you to all!
Ingredients
800 Beef (a tender cut)
200 Lamb
4 Fat from the chuck of beef
1 Fine salt
1 Paprika
1 Ground fennel seed
1 Cumin
1 Ground coriander
1 Ginger
1 Garlic
1 Harissa
2 pinches Nutmeg
3 Oil
Directions
1
Start by rinsing the casings in warm water (if using dried versions, soak them for an hour or longer). Chop the meats using a grinder intended for sausages. Mix the spices with the oil in a bowl to make a paste. Add the paste to the meat and knead with your hands to ensure the spices penetrate the meat. Slide a casing onto the cone of the meat grinder or the end of a funnel and stuff the casings, pushing with a pusher or your fingers (only if using a funnel; do not use your hands when operating a grinder). Tie them every ten to fifteen centimeters; I had some difficulty because my funnel was not really suitable and caused holes, so I stuffed my casings in batches rather than all at once. It is preferable to let the sausages rest overnight in the refrigerator.
2
To finish
Ingredients
Ingredients
800 Beef (a tender cut)
200 Lamb
4 Fat from the chuck of beef
1 Fine salt
1 Paprika
1 Ground fennel seed
1 Cumin
1 Ground coriander
1 Ginger
1 Garlic
1 Harissa
2 pinches Nutmeg
3 Oil
Directions
Directions
1
Start by rinsing the casings in warm water (if using dried versions, soak them for an hour or longer). Chop the meats using a grinder intended for sausages. Mix the spices with the oil in a bowl to make a paste. Add the paste to the meat and knead with your hands to ensure the spices penetrate the meat. Slide a casing onto the cone of the meat grinder or the end of a funnel and stuff the casings, pushing with a pusher or your fingers (only if using a funnel; do not use your hands when operating a grinder). Tie them every ten to fifteen centimeters; I had some difficulty because my funnel was not really suitable and caused holes, so I stuffed my casings in batches rather than all at once. It is preferable to let the sausages rest overnight in the refrigerator.
2
To finish
Notes
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EN