Irresistible Merguez Sausage: A Must-Try Recipe!

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.

Welcome to the kitchen and introduction of the dish.

Present 450 g of diced lamb (20% fat) and 500 g of ground beef (20% fat).

Show crushed cumin, coriander, and fennel seeds (1 teaspoon each) that were dry fried and ground to a powder.

Add 1 tablespoon of paprika and 1 teaspoon of Harissa to the mix.

Incorporate 4 minced garlic cloves, 15 g of salt, and 0.5 teaspoon of cayenne pepper into the bowl.

Demonstrate soaking sheep's casings in water for about an hour before use.

Add 40 ml of cold water to the meat mixture.

Combine the lamb and beef in a bowl, ensuring the meat is cold and mixing gently to incorporate ingredients.

Allow the mixture to defrost slightly before mixing thoroughly for a fine consistency.

Prepare the sausage stuffer and load the meat mixture into it, using a 3L sausage stuffer with the smallest nozzle.

Demonstrate the process of stuffing the casings, noting that a funnel can be used as an alternative.

Show the challenges faced with the casings being tight and the mixture bursting, but continue to stuff the sausages.

Link the sausages to the desired length (about 4 inches) by pinching and twisting the casings.

Repeat the linking process until all casings are used.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary