Hi All
Just tried my merguez sausages. I used the recipie from "Casa Moro - The Second Cookbook" - Clark & Clark, changed it a bit as I had no dried rosebuds or rose water! Here it is:
888g Lamb breast
982g Lamb shoulder
4 rounded tbsp smoked sweet paprika
1 tsp ground black pepper
2 tsp fennel seeds ground
2 tbsp cumin seeds ground
1.5 tsp ground cinnamon
4 tsp fine sea salt
67g fresh corriander chopped
10 garlic cloves peeled and crushed
4 tbsp harrisa (I used Barts)
I didn't have any sheep casing so they went into very unauthentic hog casings. They tasted very fragrant but not too hot, this may be the potency of the Harissa. I may try the harrissa recipe in the same book.
No picture as camera is still broke.
Cheers
Adam