Merguez?

[wheels]

Many thanks Terry.

Phil

[saucisson]

We can advise on dry curing that for you no problem, Terry

Dave

[SausagePhill]

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.

[wheels]

I look forward to the recipe. I'm glad it went well.

Phil

[SausagePhill]

right then;

4Kg Lamb (Breast and shoulder)
3 Kg lean Beef
i also added under a pound of lamb fat.

10 Tsp Paprika
12 Tsp Salt
6 Tsp Sumac
6 Tsp Cumin
6 Tsp Ground Black Pepper
3 ground Star Anise
6 Tsp Cayenne
around 4 Tablespoons of olive oil

and half a small can (50g?) of Harissa - i believe the harissa was slightly watered down with more tomatoes. This probably helped colour the sausage more than harissa paste...

Meat was ground on a large plate to begin with, then all ingredients added and mixed - finally put through on the small plate.

Filled into lambs casings.

[wheels]

Many thanks Phil.

Phil

[quietwatersfarm]

Phil's recipe is very similar to the merguez we make here, we dont add beef, though often use goat in the mix

to make a similar quantity we use:

6Kg lean cuts of Lamb/Mutton (Breast and shoulder)
1Kg fat


Seasoned with:

12 Tsp Salt
10 Tsp Paprika
7 Tsp Cayenne
6 Tsp Cumin
6 Tsp Ground Black Pepper
5 Tsp Sumac
4 ground Star Anise

3 Tablespoons of olive oil

and a homemade harrissa paste, made fresh for each batch, of:

Water from 125g steeped dried hot calabrian chilies
10 cloves garlic chopped coarsley
1 tbsp. Ground Cumin
1 tbsp. Ground Coriander
1 tsp. salt

All stuffed into sheeps cases, YUM!!

[cannyfradock]

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.

Hello Sausage Phil

This thread has given me much interest and insight into making my own version of Merguez "style" sausages. Yours sound really good and I would love to invest in a couple of links the next time that iI visit your part of the world (your shop sounds very interesting). I done much research before attempting mine but never came across "sumac". Would like to know what it is, and what it does?

Best wishes for your shop and it's produce.....Terry (C.F)

[SausagePhill]

sumac is a spice used copiously in egyptian cooking apparently!
it adds a sour/citrusy flavour.
i bought 250gms of it from a 'world' food shop in town here

[quietwatersfarm]

Its in quite a few recipes from hotter climes as a form of 'fresh keeper'.

[funksteruk2]

made a small batch of these today using the following recipe (pretty much as the first post but with a mix in of Len Pols and a tad of my own)

800gm minced lamb
2gm cracked black pepper
3.2gm hot chilli powder
1gm hot paprika
4gm minced garlic
3.2 gm ground cumin
3.2gm fennel seed
1.6 gm sweet paprika
1 gm oregano
4gm onion powder
1gm ground corriander
45gm rusk
140ml iced water
1gm cayenne pepper
4 gm black onion seed
5gm chipotle chilli paste

Just tried a small patty and they are brilliant so this is a keeper