Posted: Fri Oct 09, 2009 7:57 pm
Many thanks Terry.
Phil
Phil
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SausagePhill wrote:i'd like to sincerely thank all who have contributed to this section. i took an 'average' from all the different recipes.
Last week I made 10kg of the best merguez i have ever had (and i always eat loads of these in france!) for our shop. Shame almost no customers had ever heard of them - however when i cooked them up, people really liked the taste and bought most of the batch.
i will soon post the final recipe i used (its at work atm) but it was 60% lamb (fatty breast and shoulder) with 40% lean beef. no rusk.