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Merguez

post #1 of 12
Thread Starter 

 

I have to tell you, I'm having so much fun making sausage, I ran across a Merguez recipe on Len Poli's site and since it's one of the local favorites I thought I would give it a try.  I was surprised to learn that it was made with lamb and when I saw a boneless lamb shoulder at the store..., well the rest is history.

 

Merguez

 

908 g  (2 lbs) lamb

2 Tbs Harissa paste (I used 1 Tbs this time next time I will up it to 1.5 Tbs)

16 g paprika

14 g salt

10 g onion, dried

5 g  garlic, granulated

2 g peppercorns, black (I used 1/2 black & 1/2 tellicherry)

1.6 g coriander seed, ground

1.2 g coriander leaves, dried (I used 3 g fresh cilantro)

1 g cumin

0.5 g oregano

175 ml ice water

 

Cut lamb into 1 1/2-2 inch cubes and place in freezer until semi frozen.

Grind through a fine plate.

Thoroughly mix the salt with the ground lamb and place in fridge.

Grind the onion, peppercorns, coriander and oregano to a fine powder.

Add the ground spices to the ice water and add them with the remaining ingredients to the ground lamb.

Refrigerate the sausage or stuff into casings and refrigerate for 12 hours (I stuffed the sausage into the casings after 18 hours in the fridge).

 

2 lbs of Merguez, ...the advantage of having 2" tile is all of my sausages are 3 tiles long.  LOL

 

Merguez 004.jpg

 

I was pleasantly surprised with the test patty, the locally made Merguez is just hot without any taste, this wasn't very hot, but the spices came through just fine, I will be making more of this.

 

Thanks for looking at my Q-view.

 

Gene

 

 

 

 

 

 

 

post #2 of 12

Hey Gene,

 

Time flies when you're having fun yes? sausage.gifbanana_smiley.gifsausage.gif  The best part is that you can now tailor your sausages to your tastes and not depend on the commercially produced ones. 

post #3 of 12
Thread Starter 

 

 

Hey Val,

 

You got that right, the last commercial sausage I ate gave me a bout of gout, never had gout in my life, went from walking normally in the morning to crutches by 3:00, strangest thing ever, went to the doctor, he took one look at my ankle, asked me if I had ever sprained it, told him yep, then he asked me what sausage I had eaten yesterday. LOL I haven't eaten any locally produced sausage since then!

 

Gene

post #4 of 12

Nice looking sausage!!

 

  Craig

post #5 of 12

Really good looking sausage Gene!

post #6 of 12

Ditto X4

 

Looks great

post #7 of 12

hmmm, really nice batch of sausage....wonder how that would be with beef?

post #8 of 12

Great looking Links. Nice job

post #9 of 12
Quote:
Originally Posted by JustPassingThru View Post

 

 

Hey Val,

 

You got that right, the last commercial sausage I ate gave me a bout of gout, never had gout in my life, went from walking normally in the morning to crutches by 3:00, strangest thing ever, went to the doctor, he took one look at my ankle, asked me if I had ever sprained it, told him yep, then he asked me what sausage I had eaten yesterday. LOL I haven't eaten any locally produced sausage since then!

 

gene
 

 I feel for ya gene. Its been in my wrist and hand for a month now and wont go away. 1 doctor and two specialists. The worst attack yet.

 

Good looking recipe. I would like to try it with some cure...........

 

Nice looking sausage 

post #10 of 12
Thread Starter 

 

 

Thanks all for the kind words.

 

Chef Willie, I read that it's a Moroccan sausage, so that's why they use lamb, try it with beef and see how it tastes and report back to us.

 

boykjo, I sent you a PM.

 

Gene

post #11 of 12

Nice! :)

post #12 of 12

That is some great looking sausage for sure - congrats

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