How to Make Merguez Sausage
Merguez sausage is commonly found in dishes at restaurants in Tunisia, though Merguez is prominent in many Mediterranean countries as well as France. Sometimes the sausage is part of a "mixed grill" or is eaten separately, but generally, it goes well with many lunch and dinner entrees. Does this Spark an idea?
Things You'll Need
- 4 lbs. diced boneless lamb shoulder. Don't cut off the fat. 1.5 lbs. of diced lamb fat 8 garlic cloves--the bigger, the better--beat down with a mortar and pestle 2 tsp. fennel seeds 2 tsp. of harisa (a spicy paste that can be made with guajillo or Anaheim chilies). 1 tsp. ground cayenne pepper Black pepper to taste Meat grinder or food processor 20 feet of sausage casing
Instructions
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Mix all ingredients together, cover and let it sit in the refrigerator overnight so that the flavors can meld together.
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Use a meat grinder to process the ingredients. Slip the sausage casing on the funnel that turns out the meat. Help feed the meat through the casing, keeping one hand on the funnel. Twist off the sausage every 6 inches.
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3
Use a food processor if you don't have a meat grinder. Freeze the meat and fat until it is hard enough to finely chop. Put the frozen, chopped pieces in a food processor and blend, making sure not to reduce the mixture to mush. Keep the texture a bit lumpy rather than pasty. Use a sausage stuffer to fill the casing.
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Tips & Warnings
Sausage has a long shelf life if frozen, but shouldn't be left in the refrigerator for more than two days.
Make sure not to overstuff the casing. Overstuffing will cause the sausage to tear the casing either during the stuffing process or in cooking.
