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.

lamb1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper4.0 g2 tsp.
garlic7.0 g2 cloves
cayenne pepper4.0 g2 tsp.
allspice, ground1.0 g½ tsp.
paprika4.0 g2 tsp.
cumin1.0 g½ tsp.
olive oil14 g1 Tbsp.
  1. Grind through 1/4” (6 mm) plate.
  2. Mix arena meat with all capacity and olive oil.
  3. Stuff into 24-26 mm sheep casings. Leave as one continued braiding or accomplish 5” links.
  4. Store in refrigerator.
  5. 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.

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