Le Charcutier Anglais, aka Marc Frederic, has kindly provided the following recipe for Merguez:
This is a fresh sausage originating from North Africa, usually made with just Beef and Mutton to suit the people of the Muslim faith.
The under mentioned recipe has been developed to suit the European taste.
- 3kg Beef
- 3kg Pork
- 3kg Mutton
- 180g Salt
- 20g Black Pepper
- 20g Paprika
- 30g Hot Chilli Powder
- 220g Mild Chilli Powder
- 40g Ground Cumin
- 50g Garlic
- 40g Aniseed or Crushed Star Anise (both optional)
- 120ml Olive Oil
Trim the meat free from all sinews and tendons etc.
Mince the meat through a 5-6mm plate.
Add and blend the seasoning into the meat mix and fill lamb casings of 22-24mm diameter and to the length of your choice.
Shelf-life of this sausage is between 5 and 7 days if kept refrigerated.
Tip: This sausage can be pricked and sun dried for two days and then stored in jars of olive oil until required. It is best to heat the oil, when hot turn off the heat and then submerge your sausage within the oil. Maybe adding some sun dried paprika flesh to add some colour to the jar.
Photocredit: beautifoul and cookingupastorm