Merguez, the French adaptation of the Arabic chat mirqaz, is a spicy, abbreviate sausage from Arctic Africa fabricated with lamb or beef, and flavored with spices. Spices such as paprika, cayenne or harissa, a hot chili adhesive that gives Merguez sausage its red color. Awash by artery vendors in Paris, can additionally be begin in London, Belgium and New York.
|lamb||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|pepper||4.0 g||2 tsp.|
|garlic||7.0 g||2 cloves|
|cayenne pepper||4.0 g||2 tsp.|
|allspice, ground||1.0 g||½ tsp.|
|paprika||4.0 g||2 tsp.|
|cumin||1.0 g||½ tsp.|
|olive oil||14 g||1 Tbsp.|
- Grind through 1/4” (6 mm) plate.
- Mix arena meat with all capacity and olive oil.
- Stuff into 24-26 mm sheep casings. Leave as one continued braiding or accomplish 5” links.
- Store in refrigerator.
- Cook afore serving.
Some recipes alarm for a admixture of lamb and beef.
Merguez owes its red blush due to the aerial bulk of paprika.
Some recipes alarm for Harrisa Adhesive which is annihilation added than a aggregate of the spices that are already listed aloft (garlic, cumin, olive oil, hot chili peppers) additional coriander.