many moons ago we tried this wonderful sausage that when you bit into it it spat at you in France. Does anyone have an authentic recipe for this wonderful sausage please.
Thanks
that french spitting merguez sausage recipe wanted
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that french spitting merguez sausage recipe wanted
by hotgoblin » Sat Oct 18, 2008 7:40 pm
umm theres a funny smell in my fridge
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hotgoblin - Registered Member
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by wheels » Sat Oct 18, 2008 8:12 pm
hotgoblin
There's Merguez recipes on the site:
http://forum.sausagemaking.org/viewtopic.php?t=2035&highlight=merguez
http://forum.sausagemaking.org/viewtopic.php?t=2578&highlight=merguez
http://forum.sausagemaking.org/viewtopic.php?t=2939&highlight=merguez
No doubt there are others.
Whether they would spit at you if you took them to France is another matter!
There's Merguez recipes on the site:
http://forum.sausagemaking.org/viewtopic.php?t=2035&highlight=merguez
http://forum.sausagemaking.org/viewtopic.php?t=2578&highlight=merguez
http://forum.sausagemaking.org/viewtopic.php?t=2939&highlight=merguez
No doubt there are others.
Whether they would spit at you if you took them to France is another matter!
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wheels - Global Moderator
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by vinner » Mon Oct 20, 2008 1:10 am
Hotgoblin:
Did they "spit at you in France", or did they "spit at you in French"?
Did they "spit at you in France", or did they "spit at you in French"?
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.
me
me
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Spitting frenchman
by hotgoblin » Mon Oct 20, 2008 4:41 pm
It was definitely in France but it hit me in the eye so I couldn't see. I'm sure it did swear in french before disappearing down my throat. Revenge tasted very sweet.
Revenge tasted very sweet.umm theres a funny smell in my fridge
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hotgoblin - Registered Member
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had a go for the first time
by hotgoblin » Thu Oct 30, 2008 12:51 pm
Fantastic i tryed this recipe to make our first sausages
http://forum.sausagemaking.org/viewtopi ... ht=merguez
they tasted like the real thing a bit thick and some diffrent lenghths, but great to eat
A big thanks for everyones advice
http://forum.sausagemaking.org/viewtopi ... ht=merguez
they tasted like the real thing a bit thick and some diffrent lenghths, but great to eat
A big thanks for everyones advice
umm theres a funny smell in my fridge
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hotgoblin - Registered Member
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by wheels » Thu Oct 30, 2008 1:46 pm
hotgoblin
I'm glad you found what you were looking for.
For thinner sausage, try sheeps casings, they're slightly more delicate than hogs (pigs) but thinner and more tender.
Phil
I'm glad you found what you were looking for.
For thinner sausage, try sheeps casings, they're slightly more delicate than hogs (pigs) but thinner and more tender.
Phil
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wheels - Global Moderator
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by Julesong » Sun Nov 30, 2008 5:17 pm
Hi! I made a French Merguez just last night, and it was wonderful! 
Here's the recipe...
-------------------------------
French Merguez Sausages
From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.
7 lbs lean lamb, trimmed and cubed
3 lbs fatback, cubed
3 oz salt
5 tsp granulated sugar
1/2 tsp ground white pepper*
1/2 tsp ground cloves*
1/2 tsp ground ginger*
1 1/2 tsp crushed red pepper flakes
1/4 cup minced garlic, saut�ed and cooled
1 1/2 lb roasted red bell peppers, peeled, seeded, and small diced
1 cup very cold dry red wine or 1 cup ice cold water
38 feet sheep casings, rinsed
Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
Notes: regarding the links -- we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings. It's up to you, of course, how you make them. These sausages are absolutely delicious, and I hope you'll try the recipe! The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version -- all I know is that they're very, very tasty.
(Culinary Communion: http://www.culinarycommunion.com)
*This mixture of spices is known as "quatre �pices" - literally meaning "four spices." http://en.wikipedia.org/wiki/Quatre_%C3%A9pices We used nutmeg as well as the above listed spices, but I'm not sure how much my husband put in. Probably 1/2 tsp as with the rest of them.
Here's the recipe...-------------------------------
French Merguez Sausages
From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.
7 lbs lean lamb, trimmed and cubed
3 lbs fatback, cubed
3 oz salt
5 tsp granulated sugar
1/2 tsp ground white pepper*
1/2 tsp ground cloves*
1/2 tsp ground ginger*
1 1/2 tsp crushed red pepper flakes
1/4 cup minced garlic, saut�ed and cooled
1 1/2 lb roasted red bell peppers, peeled, seeded, and small diced
1 cup very cold dry red wine or 1 cup ice cold water
38 feet sheep casings, rinsed
Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
Notes: regarding the links -- we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings. It's up to you, of course, how you make them. These sausages are absolutely delicious, and I hope you'll try the recipe! The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version -- all I know is that they're very, very tasty.
(Culinary Communion: http://www.culinarycommunion.com)
*This mixture of spices is known as "quatre �pices" - literally meaning "four spices." http://en.wikipedia.org/wiki/Quatre_%C3%A9pices We used nutmeg as well as the above listed spices, but I'm not sure how much my husband put in. Probably 1/2 tsp as with the rest of them.
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