MERGUEZ

A spicy lamb sausage with roots in North Africa, the Maghreb region, which includes Morocco, Algeria and Tunisia. Merguez is very popular in France. It has the striking flavor of lamb meat and a bright red color from paprika and toasted red peppers.

Traditionally made with mutton and various spices. They can be served with couscous, in sandwiches, fried with eggs or filling pastries.

Ingredients

750 g of boneless lamb;
250 g of rigid beef or pork fat;
90 g of roasted red peppers (1 large pepper);
20 g of salt;
9 g of minced garlic or 5 g of garlic powder;
8 g of paprika powder;
5 g of sugar;
2 g of pepperoni pepper ground or flaked;
2 g of allspice ground;
2 g of powdered ginger;
2 g of cumin;
80 milliliters of dry red wine;
2 meters of lamb tripe.

Preparation of merguez sausage

1. Grind the meat and fat using a grinder with the fine-cutting disc or slice thinly with a knife;
2. Add all the ingredients and mix well with your hands or with appropriate equipment. Mix until sticky, about 1 minute on medium speed;
3. Stuff the sausage into the lamb casings;
4. Tie or twist every 25 cm;
5. Refrigerate or freeze;
6. Finish in the pan, grill, oven or barbecue.

How to roast peppers

1. Roast the peppers directly over the flame of a gas stove or on a grill over hot coals, turning frequently, until the skins are charred.
2. Remove the charred skin, cut in half and remove the seeds.