Merguez Sausages Provence-style | Keef Cooks Keith Floyd

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: caraway seeds

Anise seeds provide a similar flavor profile, while caraway seeds are more readily available.

Chop lamb and bacon into small pieces for mincing.

Keep the meat cold before mincing.

Mince the lamb and bacon together using a meat grinder.

Add coarse breadcrumbs, Herbs de Provence, Harissa paste, salt, and black pepper to the minced meat.

Mix thoroughly and mince again for better integration.

Taste a small patty of the mixture after frying it in oil to check seasoning.

Stuff the sausage mixture into sheep casings using a sausage stuffer.

Form sausages and tie off the ends, then refrigerate to dry.

Cook the sausages on a cast iron griddle plate, turning occasionally until browned and cooked through.

Cooking Techniques

Equipment Needed

Spice Level: